Schnitzel roll with fried onions

Name: Schnitzel roll with fried onions
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3-4 discs (à ca. 10 g) Bacon; 6-8 thin pork cutlets (à approx. 100 g); 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 6-8 Tsp Cream cheese (approx. 10 g each); 3 TABLESPOONS Roasted onions; 2 TABLESPOONS Oil; 3-4 Stem(s) fresh or 1 tsp dried thyme; 2 TEASPOONS clear soup; 5-7 TABLESPOONS Whipped cream; 1 heaped Tsp flour; 7-10 Tbsp wooden skewers

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3-4 discs (à ca. 10 g) Bacon
6-8 thin pork cutlets (à approx. 100 g)
7-10 Tbsp Pepper
7-10 Tbsp Salt
6-8 Tsp Cream cheese (approx. 10 g each)
3 TABLESPOONS Roasted onions
2 TABLESPOONS Oil
3-4 Stem(s) fresh or 1 tsp dried thyme
2 TEASPOONS clear soup
5-7 TABLESPOONS Whipped cream
1 heaped Tsp flour
7-10 Tbsp wooden skewers

Directions

1
Cut the bacon in half lengthwise. Wash escalopes if necessary and pat dry. Season. Cover with 1/2 bacon slice each, spread with cream cheese and sprinkle with fried onions. Roll up escalopes and pin them
2
Fry the rolls in hot oil until they are firm all around. Wash and pluck the thyme. Add about 1/2 l water and stock to the rolls. Bring to the boil, cover and stew for about 15 minutes.
3
Remove the rolls. Stir cream and flour until smooth. Bring the stock to the boil, thicken and season to taste. Put the rolls back into the sauce. Broccoli and mashed potatoes go well with it
4
Drink: cold beer