Schnitzel rolls

Name: Schnitzel rolls
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 cotolette di maiale sottili (120 g ciascuna); 1 collar Spring onions; 150 dried tomatoes in oil; 1 medium onion; 1 Garlic clove; 2 Branches of rosemary; 1 collar Thyme; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 TABLESPOONS Olive oil; 200 ml Vegetable broth (instant); 1 glass (370 ml; separation weight: 255 g) white beans; 1 can(s) (425 ml) strained tomatoes; 1 TABLESPOON Tomato paste; 7-10 Tbsp toothpicks or roulade needles

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 cotolette di maiale sottili (120 g ciascuna)
1 collar Spring onions
150 dried tomatoes in oil
1 medium onion
1 Garlic clove
2 Branches of rosemary
1 collar Thyme
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 TABLESPOONS Olive oil
200 ml Vegetable broth (instant)
1 glass (370 ml; separation weight: 255 g) white beans
1 can(s) (425 ml) strained tomatoes
1 TABLESPOON Tomato paste
7-10 Tbsp toothpicks or roulade needles

Directions

1
Wash the meat, dab dry. Possibly tap a little thinner. Wash and clean spring onions and cut into fine rings. Drain the tomatoes. Peel onion and garlic, dice finely.
2
Wash the rosemary and thyme, dab dry, put something aside for garnishing. Finely chop the rest. Season meat with salt and pepper. Spread tomatoes, half of the spring onions and herbs on top.
3
Roll up and pin with toothpicks or roulade needles. Heat the oil in a large pan or roaster. Fry the roulades in it all around. Add onion, garlic and remaining herbs and fry briefly.
4
Deglaze with broth and stew covered for ten minutes. Put the beans in a sieve, rinse and drain. Remove roulades from the steaming liquid, keep warm. Add the strained tomatoes, tomato paste, remaining spring onions and beans to the pan, simmer for ten minutes.
5
Season to taste with salt and pepper. Serve roulades with the bean and tomato sauce. Garnish with put aside herbs. Ciabatta bread tastes good with it.