Schnitzel rolls on potato-cucumber vegetables

Name: Schnitzel rolls on potato-cucumber vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Pork cutlet (approx. 75 g each); 7-10 Tbsp colourful pepper; 4 discs (5 g each) Bacon; 500 g Potatoes; 2 Braised cucumbers (approx. 400 g each); 1 TABLESPOON Oil; 1-2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 1 collar Dill; 200 g Whipped cream; 1-2 TEASPOONS sauce thickener; 7-10 Tbsp Parsley; 7-10 Tbsp wooden skewers

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Pork cutlet (approx. 75 g each)
7-10 Tbsp colourful pepper
4 discs (5 g each) Bacon
500 g Potatoes
2 Braised cucumbers (approx. 400 g each)
1 TABLESPOON Oil
1-2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
1 collar Dill
200 g Whipped cream
1-2 TEASPOONS sauce thickener
7-10 Tbsp Parsley
7-10 Tbsp wooden skewers

Directions

1
Wash the schnitzel, dab dry, tap flatter. Season with pepper, place 1 slice of bacon on each. Roll up firmly and pin. Peel and wash the potatoes and cut them into small cubes. Peel cucumbers, quarter them lengthwise and remove seeds.
2
Cut the fruit flesh into small cubes as well. Heat oil in a pan. Fry the rolls in it until golden brown all around. Add tomato paste to the frying fat. Deglaze with 200 ml water. Cover and stew for about 10 minutes. In the meantime, cook potato cubes in boiling salted water for about 7 minutes, cucumber cubes for 3 minutes. Wash and chop the dill. Stir cream into the sauce, thicken with sauce thickener. Season to taste with salt and pepper.
3
In the meantime, cook potato cubes in boiling salted water for about 7 minutes, cucumber cubes for 3 minutes. Wash and chop the dill. Stir cream into the sauce, thicken with sauce thickener. Season to taste with salt and pepper. Mix vegetables and dill. Serve with the schnitzel rolls and the sauce. Garnish with parsley as desired