Roulades and vegetable sauce

Name: Roulades and vegetable sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Pork cutlet (approx. 150 g each); 1 TABLESPOON spicy mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 discs Bacon (à approx. 12 g); 4 Chester Cheese Slices; 1 collar Soup Greens; 400 g Potatoes; 30 g clarified butter; 1/2 bunch Parsley; 200 g Whipped cream; 2 TABLESPOONS dark sauce thickener

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Pork cutlet (approx. 150 g each)
1 TABLESPOON spicy mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 discs Bacon (à approx. 12 g)
4 Chester Cheese Slices
1 collar Soup Greens
400 g Potatoes
30 g clarified butter
1/2 bunch Parsley
200 g Whipped cream
2 TABLESPOONS dark sauce thickener

Directions

1
Wash the meat, dab dry and tap flatter. Spread mustard on it. Season with salt and pepper. Cover each roulade with 1 slice of bacon and cheese. Roll up the cutlets and pin them.
2
Clean, wash and cut the soup greens into small pieces. Peel, wash and slice the potatoes. Heat the lard. Fry the roulades in it all around, about 8 minutes. Deglaze with 1/2 litre water, add vegetables and cook everything for about 15 minutes.
3
In the meantime, wash the parsley and chop it finely except for a few leaves for garnishing. Remove the rolls from the stock and keep warm. Stir in cream and sauce thickener and bring to the boil. Season to taste with salt and pepper.
4
Stir in chopped parsley. Serve garnished with leaves.