Schnitzel Rolls Bombay

Name: Schnitzel Rolls Bombay
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 red peppers; 1 can(s) (425 ml) Apricots; 4 TABLESPOONS Almonds; 3 Onions; 4 (150 g each) Pork escalope; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 TSP Mango Chutney; 8 discs Bacon; 2 TABLESPOONS Olive oil; 200 g Basmati Rice; 1-2 TABLESPOONS Curry Powder; 400 ml Vegetable broth (instant); 1 TABLESPOON yellow curry paste; 2 TABLESPOONS Cornstarch; 7-10 Tbsp Coriander; 7-10 Tbsp wooden skewers

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 red peppers
1 can(s) (425 ml) Apricots
4 TABLESPOONS Almonds
3 Onions
4 (150 g each) Pork escalope
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 TSP Mango Chutney
8 discs Bacon
2 TABLESPOONS Olive oil
200 g Basmati Rice
1-2 TABLESPOONS Curry Powder
400 ml Vegetable broth (instant)
1 TABLESPOON yellow curry paste
2 TABLESPOONS Cornstarch
7-10 Tbsp Coriander
7-10 Tbsp wooden skewers

Directions

1
Clean, wash and dice the peppers. Pour the apricots into a sieve and collect the juice. Cut the apricots into slices. Roast almonds in a pan without fat. Peel onions and cut 2 onions into strips.
2
Finely chop 1 onion. Wash the meat, dab dry and flatten with a meat tenderizer or a flattening iron. Season with salt and pepper. Cut in half lengthwise. Spread 1 teaspoon of chutney on each slice of meat and spread diced onion on top.
3
Roll up, wrap with bacon and pin with wooden skewers. Heat oil in a pan. Fry the roulades for 8-10 minutes while turning. Prepare rice in boiling salted water according to package instructions. Remove roulades from the pan and keep warm.
4
Sauté the onion strips and peppers in the frying fat. Dust with curry. Add apricot juice and stock. Season with curry paste. Add apricot slices and bring to the boil. Stir starch and 4 tablespoons of water until smooth.
5
Thicken the sauce with it, bring to the boil again. Add roulades and almonds to the sauce. Arrange in a bowl and garnish with coriander leaves. Add rice garnished with coriander.