Schnitzel rolls in sherry cream

Name: Schnitzel rolls in sherry cream
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 g Long grain rice; 7-10 Tbsp Salt; 4 large chicken fillets (approx. 200 g each); 7-10 Tbsp Pepper; 12 discs Serrano ham; 2-3 TABLESPOONS Oil; 75 g Almond kernels without skin; 1 glass (400 ml) Poultry stock; 6-8 TABLESPOONS Sherry (until dry); 100 g Whipped cream; 3 TABLESPOONS sauce thickener; 7-10 Tbsp Parsley; 7-10 Tbsp wooden skewers

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

250 g Long grain rice
7-10 Tbsp Salt
4 large chicken fillets (approx. 200 g each)
7-10 Tbsp Pepper
12 discs Serrano ham
2-3 TABLESPOONS Oil
75 g Almond kernels without skin
1 glass (400 ml) Poultry stock
6-8 TABLESPOONS Sherry (until dry)
100 g Whipped cream
3 TABLESPOONS sauce thickener
7-10 Tbsp Parsley
7-10 Tbsp wooden skewers

Directions

1
Prepare rice in boiling salted water according to package instructions. In the meantime wash chicken fillets, dab dry and cut through 2 x horizontally with a sharp knife. If necessary, flatten the slices and season with pepper.
2
Fold Serrano ham lengthwise, place one slice on each chicken escalope, roll it up and pin it with a small wooden skewer. Heat oil in a large pan and fry the rolls all around, turning them over.
3
Finally add the almonds and fry while turning. Lightly salt the escalope rolls and deglaze with chicken stock and sherry. Bring to the boil, cover and simmer for 5-6 minutes. Remove the schnitzel rolls from the pan and keep warm in a bowl.
4
Pour cream into the stew stock, bring to the boil and pour in the sauce thickener while stirring. Bring to the boil again and season the sherry cream sauce with salt and pepper. Pour over the schnitzel rolls and garnish with parsley.
5
Serve rice separately. Olives taste good with it.