Pork cutlet roll with onion-mustard-bacon filling
easy
50 mins
50 mins
Ingredients
- 800 g small carrots
- 7-10 Tbsp Salt
- 8 thin pork cutlets (approx. 75 g each)
- 2 stem(s) Parsley
- 2 TABLESPOONS medium hot mustard
- 4 discs Bacon
- 2 Onions
- 1-2 TABLESPOONS clarified butter
- 7-10 Tbsp Pepper
- 125 g Whipped cream
- 1-2 TABLESPOONS sauce thickener
- 7-10 Tbsp a few squirts of lemon juice
- 1 TABLESPOON Butter or margarine
- 1 TABLESPOON Sugar
- 7-10 Tbsp Parsley and lemon
- 7-10 Tbsp wooden skewers
Directions
- 1
Clean the carrots, peel them, so that some green remains. Cook in boiling salted water for about 15 minutes and drain. In the meantime, wash and dab the schnitzel dry. Pluck off the parsley leaves. Brush schnitzel with mustard. Cover each cutlet with 1/2 slice of bacon and parsley.
- 2
Peel onions, chop very finely and sprinkle on top. Roll up schnitzel firmly and fix with wooden skewers. Fry them in hot lard all around for about 10 minutes until golden brown. Season with salt and pepper. Deglaze with 3/8 litres of water and simmer for another 10 minutes. Add cream, bring to the boil briefly. Sprinkle in sauce thickener. Season sauce with salt, pepper and lemon juice. Melt the fat. Sprinkle in sugar. Glaze carrots for 2-3 minutes while turning.
- 3
Add cream, bring to the boil briefly. Sprinkle in sauce thickener. Season sauce with salt, pepper and lemon juice. Melt the fat. Sprinkle in sugar. Glaze carrots for 2-3 minutes while turning. Serve schnitzel rolls with the sauce and glazed carrots garnished with parsley and lemon. Spätzle taste good with it
Nutrition Facts
410 kcal
16 g
21 g
37 g
More Delicious Recipes
