Pork cutlet rolls filled with herb cream cheese and bacon with turnip and carrot puree and fried onions

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel onions and cut them into fine rings. Mix 2 tbsp. flour and onion rings well in a bowl. Shake off excess flour. Heat 5 tbsp. oil in a large frying pan and fry the onions over medium heat until golden brown, turning them over. Drain baked onion rings on a kitchen roll

2. 2

   Sprinkle with almond flakesPeel, wash and coarsely dice carrots, turnip and potatoes. Cook carrots, turnips and potatoes in boiling salted water for about 15 minutes until soft. Let it cool down. Makes about 20 pieces.

3. 3

   Meanwhile, wash the meat, pat dry and tap flat between 2 layers of foil with a saucepan (approx. 1/2 cm). Season meat with salt and pepper. Spread each slice with approx. 25 g cream cheese. Halve the bacon slices crosswise and place them next to each other in the middle of the escalopes. Roll up escalopes and stick together with wooden skewers. Heat 1 tbsp. oil in a large frying pan and fry the escalope rolls for about 3 minutes, turning them over. Place the rolls in an ovenproof dish, add the stock and braise in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes.

4. 4

   Pour the cooked vegetables into a sieve. Melt 1 tablespoon butter in a pot, stir in milk with a whisk and heat it up. Add vegetables and mash finely with a potato masher. Season to taste with salt, pepper and nutmeg. Keep warm

5. 5

   Remove meat from the oven. Heat 1 tablespoon of butter in a small saucepan. Fry 1 tbsp. flour in it. Add the broth and bring to the boil while stirring. Season to taste with salt and pepper

6. 6

   Remove the wooden skewers from the rolls. Arrange on plates with puree and sauce. Sprinkle with fried onions

Nutrition Facts

KCAL
670 kcal

CARBS
31 g

FATS
40 g

PROTEINS
45 g