Pork cutlet roulades
easy
75 mins
75 mins
Ingredients
- 8 discs (à ca. 80 g)
- 7-10 Tbsp Pork escalope
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 bunch of parsley
- 8 discs (80 g) wafer-thin slices of Black Forest ham
- 2 TABLESPOONS Oil
- 1/8 l dry white wine
- 1/2 l clear broth (instant)
- 1 Head green cauliflower
- 200 g ribbon noodles
- 100 g Whipped cream
- 1 TABLESPOON Flour
- 2 TABLESPOONS Lemon juice
- 1/2 potty Lemon balm
- 1 TABLESPOON Butter
- 1 TABLESPOON Sesame seeds
- 7-10 Tbsp roughly grated peel of 1 untreated lemon
- 7-10 Tbsp wooden skewers
Directions
- 1
Sprinkle meat with salt and pepper. Wash the parsley, dab dry and remove the leaves. Cover cutlets with parsley leaves and ham slices, roll them up and pin them with wooden skewers. Heat the oil in a frying pan. Brown the meat roulades in it. Add wine and stock, bring to the boil. Cover and cook over medium heat for 1 hour. In the meantime, clean the cauliflower, wash it and cut it into florets. Cook for 15 minutes in boiling salted water. Cook pasta in boiling salted water for 10 minutes. Remove the roulades and keep warm. Stir cream and flour until smooth. Bind liquid with it. Add lemon juice, do not let it boil. Wash lemon balm and dab dry. Put something aside for garnishing. Peel 6 leaves and cut them into strips. Add grated lemon and lemon balm to the sauce. Season with salt and pepper. Heat butter and roast sesame seeds in it until golden brown. Toss the noodles in the sesame butter. Serve the roulades with the vegetables and noodles
- 2
Per portion 3020 kJ/ 720 kcal
- 3
Table linen: Apart
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