Pork cutlet roulade with rosemary-hazelnut stuffing with cauliflower and crumb butter

Name: Pork cutlet roulade with rosemary-hazelnut stuffing with cauliflower and crumb butter
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 6 Branches of rosemary; 50 g Hazelnut kernels; 2 Onions; 3 TABLESPOONS Olive oil; 800 g Potatoes; 7-10 Tbsp Salt; 800 g Cauliflower; 4 released pork chop (approx. 150 g each); 7-10 Tbsp Pepper; 4 TSP coarse mustard; 100 ml Vegetable broth (instant); 2 TABLESPOONS Butter or margarine; 4 TABLESPOONS Breadcrumbs; 7-10 Tbsp freshly grated nutmeg; 7-10 Tbsp wooden skewers

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

6 Branches of rosemary
50 g Hazelnut kernels
2 Onions
3 TABLESPOONS Olive oil
800 g Potatoes
7-10 Tbsp Salt
800 g Cauliflower
4 released pork chop (approx. 150 g each)
7-10 Tbsp Pepper
4 TSP coarse mustard
100 ml Vegetable broth (instant)
2 TABLESPOONS Butter or margarine
4 TABLESPOONS Breadcrumbs
7-10 Tbsp freshly grated nutmeg
7-10 Tbsp wooden skewers

Directions

1
Wash the rosemary, shake dry and, except for something to garnish, pluck needles from the twigs and chop them. Chop the nuts. Peel onions and cut into strips. Heat 1 tbsp. oil, fry nuts briefly, add onion and rosemary and fry for approx. 3 minutes while turning until transparent.
2
Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. Clean the cauliflower, cut into florets from the stem and wash. Cook in boiling salted water for 10-12 minutes. Remove and rinse in cold water.
3
Wash the meat, dab dry. Tap a little thinner with a flat iron. Season with salt and pepper. Spread 1 teaspoon of mustard on each roulade. Spread the onions on the meat and roll up into roulades.
4
Pin it with wooden skewers. Heat 2 tablespoons of oil in a frying pan. Sauté the roulades in it for about 5 minutes. Pour in the stock, bring to the boil and braise the roulades for another 5 minutes. Meanwhile melt the fat in a second pan.
5
Roast the breadcrumbs for about 2 minutes. Add the cauliflower, warm it up and season to taste with salt and nutmeg. Cut the roulades into slices. Arrange potatoes, cauliflower and meat with jus on plates.
6
Garnish with rosemary.