Schnitzel rolls in sherry-almond sauce

Name: Schnitzel rolls in sherry-almond sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 onion, 1 garlic clove; 4 Chicken fillets (approx. 150 g each); 7-10 Tbsp pepper, salt; 8 (approx. 80 g) thin slices of Serrano ham; 2-3 TABLESPOONS Oil; 75 g Almond kernels (without skin); 1 glass (400 ml) Poultry stock; 6-8 TABLESPOONS dry sherry; 100 g Whipped cream; 3 TABLESPOONS sauce thickener; 7-10 Tbsp Parsley; 7-10 Tbsp wooden skewers

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 onion, 1 garlic clove
4 Chicken fillets (approx. 150 g each)
7-10 Tbsp pepper, salt
8 (approx. 80 g) thin slices of Serrano ham
2-3 TABLESPOONS Oil
75 g Almond kernels (without skin)
1 glass (400 ml) Poultry stock
6-8 TABLESPOONS dry sherry
100 g Whipped cream
3 TABLESPOONS sauce thickener
7-10 Tbsp Parsley
7-10 Tbsp wooden skewers

Directions

1
Peel and finely dice the onion and garlic. Wash the fillets, dab dry and cut through 1x horizontally with a sharp knife. If necessary, tap flatter and season with pepper. Fold the ham slices once lengthwise. Place 1 slice of ham on each chicken escalope, roll it up and pin it down
2
Heat the oil in a large frying pan. Fry the rolls in it until golden brown all around. Fry the onion, garlic and almonds briefly. Season to taste. Deglaze with stock and sherry. Bring everything to the boil, cover and stew for 5-10 minutes
3
Keep the rolls warm. Pour the cream into the stewed stock. Bring to the boil and thicken with sauce thickener. Season sherry sauce with salt and pepper. Arrange everything and garnish. Rice tastes good with it
4
Drink: cool white wine