Schnitzel rolls with cheese and courgette filling
easy
105 mins
105 mins
Ingredients
- 1 kg waxy potatoes
- 600 g Broccoli
- 4 discs (50 g each) Raclette cheese
- 1 (approx. 250 g) small zucchini
- 8 (à 100 g) Pork escalope
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 8 Stem(s) Thyme
- 1 TABLESPOON + 3 tsp oil
- 350 ml Poultry broth (instant)
- 3 Egg Yolk
- 100 g Whipped cream
- 3-4 Tsp Cornstarch
- 15 g flaked almonds
- 7-10 Tbsp Toothpicks
Directions
- 1
Wash the potatoes and cook in boiling water for 15-20 minutes. Drain potatoes, rinse and peel. Wash and clean broccoli and cut into florets. Cut cheese slices in half. Wash zucchini and cut into strips.
- 2
Wash the pork escalope, pat dry, tap flatter and season with salt and pepper. Wash the thyme and pat dry. Cover each cutlet with 1/2 slice of cheese, 1 stalk of thyme and 1/8 of the zucchini sticks, roll into roulades and pin with toothpicks.
- 3
Heat 1 tablespoon of oil in a roasting pan, fry the roulades in it and deglaze with the chicken stock. Cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes.
- 4
Roughly grate the potatoes, season with salt and pepper and mix with the egg yolks. Heat 1 teaspoon of oil in a large pan. Fry 4 Rösti in it for 2-3 minutes on each side and keep warm. Bake another 8 Rösti in the same way.
- 5
Cook broccoli in a pot with boiling salted water for 5-10 minutes. Remove roulades from the oven. Pour roulade stock through a sieve into a pot, add cream. Mix starch with a little water. Bring sauce to the boil and thicken with the mixed starch, bring to the boil again.
- 6
Roast the flaked almonds in a pan without fat. Arrange roulades with sauce, rösti and broccoli sprinkled with almonds.
Nutrition Facts
850 kcal
44 g
41 g
74 g
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