Schnitzel egg roll with buttered vegetables

Name: Schnitzel egg roll with buttered vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 6 Eggs (size S); 6 thin pork cutlets (approx. 125 g each); 12 discs Bacon (breakfast bacon); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 1 kg) Head Cauliflower; 40 g Butter or margarine; 1/8 l Vegetable broth (instant); 200 g frozen Parisian carrots; 250 g frozen peas; 250 g Whipped cream; 2 TABLESPOONS sauce thickener; 1 collar Parsley and chives; 7-10 Tbsp little wooden skewers

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

6 Eggs (size S)
6 thin pork cutlets (approx. 125 g each)
12 discs Bacon (breakfast bacon)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 1 kg) Head Cauliflower
40 g Butter or margarine
1/8 l Vegetable broth (instant)
200 g frozen Parisian carrots
250 g frozen peas
250 g Whipped cream
2 TABLESPOONS sauce thickener
1 collar Parsley and chives
7-10 Tbsp little wooden skewers

Directions

1
Cook the eggs in boiling water for about 6 minutes. Quench cold and let them cool down. Wash the meat, dab dry and press it a little flatter if necessary. Place two slices of bacon and 1 egg on each and roll up. Stick with wooden skewers. Heat oil in a pan and fry the roulades in it all around.
2
Season with salt and pepper. Deglaze with 1/4 litre water and bring to the boil. Braise under closed lid for 12-15 minutes at low heat. Meanwhile clean and wash the cauliflower and divide into florets. Heat the fat in a pot and sauté the cauliflower in it. Deglaze with broth, bring to the boil and cook for 15-20 minutes on low heat. 10 minutes before the end of the cooking time add carrots and peas and cook. Season with salt and pepper. Remove roulades from the pan and keep warm. Pour roast stock through a sieve and top up with cream. Bring to the boil and thicken with sauce thickener. Season to taste with salt and pepper.
3
Season with salt and pepper. Remove roulades from the pan and keep warm. Pour roast stock through a sieve and top up with cream. Bring to the boil and thicken with sauce thickener. Season to taste with salt and pepper. Wash parsley and chives and dab dry. Pluck parsley leaves from the stalks and chop finely. Cut the chives into fine rolls. Add to the sauce and stir in. Serve vegetables and roulades arranged on a plate. Serve with sauce extra.
4
Wash parsley and chives and dab dry. Pluck parsley leaves from the stalks and chop finely. Cut the chives into fine rolls. Add to the sauce and stir in. Serve vegetables and roulades arranged on a plate. Serve with sauce extra.