Pork escalope rolls

Name: Pork escalope rolls
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 200 g Carrots; 1 (200 g) Stalk leek (leek); 8 thin pork cutlets (à approx. 100 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 discs Bacon; 2 TABLESPOONS Oil; 100 ml Red wine; 3 TABLESPOONS Balsamic vinegar; 7-10 Tbsp some juniper berries; 2 Bay leaves; 150 g Fresh cream; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Parsley; 7-10 Tbsp Roulade needles

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

200 g Carrots
1 (200 g) Stalk leek (leek)
8 thin pork cutlets (à approx. 100 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 discs Bacon
2 TABLESPOONS Oil
100 ml Red wine
3 TABLESPOONS Balsamic vinegar
7-10 Tbsp some juniper berries
2 Bay leaves
150 g Fresh cream
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Parsley
7-10 Tbsp Roulade needles

Directions

1
Peel and finely grate the carrots. Clean, wash and cut leek into fine rings. Dab schnitzel dry and rub with salt and pepper. Cover with carrots and leek and roll up.
2
Wrap a slice of bacon around each roll. Stick together with roulade needles. Fry in hot oil for about 10 minutes. Add red wine, 100 ml water and vinegar. Add juniper berries and laurel and braise in closed pot for about 20 minutes.
3
Stir in crème fraîche, sprinkle in sauce thickener and bring to the boil once. Season sauce with salt and pepper. Arrange roulades with the sauce on a plate. Garnish with parsley if desired.