Schnitzel rolls
easy
40 mins
40 mins
Ingredients
- 600 g frozen princess beans
- 5–6 Carrots
- 4 thin pork cutlets (type roulades, à approx. 150 g)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 300 g Pork sausage
- 7 Stem(s) Thyme
- 2 TABLESPOONS Oil
- 2-3 TABLESPOONS pickled green pepper
- 500 ml Vegetable broth
- 2 red onions
- 2 TABLESPOONS Butter
- 200 g Whipped cream
- 2-3 TABLESPOONS sauce thickener
- 7-10 Tbsp Sugar
- 7-10 Tbsp Cling film
- 7-10 Tbsp little wooden skewers
Directions
- 1
Pour boiling water over the beans, leave to stand for 1-2 minutes and drain. Peel and wash carrots and cut them into thicker 4-5 cm long strips. Wash the meat, dab dry, cut in half diagonally and tap flatter between 2 layers of foil to make 2 cutlets. If necessary, place slices of meat next to each other on a work surface in portions. Season with salt and pepper. Spread the ground pork on top, alternately cover with a few beans and carrot strips and press on a little. Roll up the meat and stick together with wooden skewers
- 2
Wash the thyme, shake dry. Heat the oil in a frying pan. Fry the rolls in the pan until they are well browned, turning them all round. Remove. Add green pepper to the hot frying fat and fry. Deglaze with broth, add 3 stalks of thyme, bring to the boil and simmer for 6-8 minutes. Add the rolls, bring to the boil and braise covered for 10-12 minutes. Peel onion and cut into strips. Heat 1 tablespoon butter in a frying pan. Fry the remaining beans, carrots and onion strips for 5-6 minutes, turning them over, and season with salt, pepper and sugar.
- 3
Remove the thyme from the sauce. Add cream and 1 tablespoon butter in flakes to the sauce, bring to the boil again, thicken with sauce thickener, season to taste with salt and 1 pinch of sugar. Arrange roulades and sauce, garnish with thyme. Potato gratin tastes good with it
Nutrition Facts
720 kcal
20 g
45 g
56 g
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