Roulade with ribbon noodles
easy
40 mins
40 mins
Ingredients
- 1 thin pork cutlet (150 g)
- 2-3 stem(s) flat leaf parsley
- 2 discs (30 g) Bacon
- 1 TABLESPOON Tomato peppers (jar)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Oil
- 50 g ribbon noodles
- 75 g frozen broad beans
- 7-10 Tbsp some sage leaves
- 10 g Butter or margarine
- 1 small onion
- 100 ml clear broth (instant)
- 50 g Whipped cream
- 7-10 Tbsp sauce thickener
- 7-10 Tbsp kitchen yarn or roulade skewers
Directions
- 1
Dab schnitzel dry. Wash parsley, dab dry. Pluck some leaves. Put the rest aside for garnishing. Put the slices of bacon and parsley leaves on the cutlet slice. Put tomato paprika in the middle and roll up into a roulade. Wrap with kitchen string or hold together with roulade skewers. Season with salt and pepper and fry well all around in hot oil. Fry for 15-20 minutes until done. In the meantime, cook the pasta and beans in boiling salted water for 10 minutes. Drain and let drain well. Coarsely chop the sage. Melt the fat. Add sage and noodles with beans and toss in. Remove roulade from the pan, remove yarn or skewers. Keep meat warm for a short time. For the sauce, peel onion, dice finely and sauté in the frying fat. Add stock and cream and let it boil down a little. Thicken with sauce thickener. Heat roulade briefly in the sauce and arrange on a preheated plate with beans, noodles and sauce. Garnish with remaining parsley
- 2
Tableware: Villeroy & Boch
- 3
Cutlery: Haymann
- 4
Pepper mill: Alessi
Nutrition Facts
990 kcal
58 g
58 g
52 g
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