Roulades on tomato vegetables

Name: Roulades on tomato vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 small pork cutlets (approx. 75 g each); 2 TEASPOONS medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Stalk of sage and flat-leaf parsley; 1 Onion; 3 Meat tomatoes (approx. 150 g each); 1 Courgette; 100 g Mini eggplants; 3 TABLESPOONS Olive oil; 200 ml Vegetable broth (instant); 150 g ribbon noodles; 7-10 Tbsp a few dashes of Tabasco and lemon juice; 7-10 Tbsp fresh herbs; 7-10 Tbsp wooden skewers

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

8 small pork cutlets (approx. 75 g each)
2 TEASPOONS medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Stalk of sage and flat-leaf parsley
1 Onion
3 Meat tomatoes (approx. 150 g each)
1 Courgette
100 g Mini eggplants
3 TABLESPOONS Olive oil
200 ml Vegetable broth (instant)
150 g ribbon noodles
7-10 Tbsp a few dashes of Tabasco and lemon juice
7-10 Tbsp fresh herbs
7-10 Tbsp wooden skewers

Directions

1
Wash the schnitzel, dab dry, tap flatter. Brush with mustard and season with salt and pepper. Wash the herbs, chop roughly and sprinkle on the roulades. Roll up tightly and pin. Peel and chop the onion.
2
Wash and clean the vegetables. Cut tomatoes into small cubes, zucchini into sticks. Cut eggplants lengthwise in half. Heat oil. Fry the roulades in it all around, push a little aside. Fry the aubergines and onion briefly. Add the tomatoes. Season with salt and pepper. Deglaze with broth, add zucchini and braise over high heat for about 10 minutes. Meanwhile cook the pasta in boiling salted water for about 8 minutes.
3
Add the tomatoes. Season with salt and pepper. Deglaze with broth, add zucchini and braise over high heat for about 10 minutes. Meanwhile cook the pasta in boiling salted water for about 8 minutes. Season tomato pan with salt, tabasco and lemon juice. Arrange roulades, tomato vegetables and noodles on plates. Serve garnished with fresh herbs