Schnitzel rolls with cream cheese and wild garlic filling
easy
45 mins
45 mins
Ingredients
- 1/2 bunch Wild garlic
- 100 g fat-reduced cream cheese (12 % fat)
- 7-10 Tbsp black pepper
- 2 (150 g each) thin escalopes of pork
- 7-10 Tbsp Salt
- 1 TABLESPOON Oil
- 1 heaped Tsp flour
- 5 TABLESPOONS dry white wine
- 1 TEASPOON Instant vegetable stock
- 1 (approx. 250 g) Kohlrabi
- 150 g Sweet peas
- 1 TABLESPOON Butter
- 7-10 Tbsp little wooden skewers
Directions
- 1
Wash ramsons, dab dry and chop finely. Mix cream cheese with approx. 2/3 of the bear's garlic, season with pepper. Cut the cutlets into thirds, if necessary beat them a little thinner. Season with salt and pepper and brush with the cream cheese mixture. Roll up and pin with small wooden skewers
- 2
Heat the oil in a large frying pan. Fry the rolls in it all around. Dust with flour and sauté briefly. Add wine and 150 ml water while stirring. Bring to the boil, stir in stock. Cover and braise over a mild heat for about 20 minutes.
- 3
Clean, peel, halve and cut the kohlrabi into pieces. Wash and clean the sugar snap peas and cut into large pieces. Cook kohlrabi in little boiling salted water for about 10 minutes. Add sugar snap peas about 5 minutes before the end of cooking time. Drain, rinse with cold water and drain well
- 4
Melt the butter in a pan and briefly sauté the rest of the wild garlic in it. Swivel the vegetables in the wild garlic butter and warm them up. Season to taste with salt and pepper. Season to taste. Serve the rolls with sauce and vegetables. Served with mashed potatoes
Nutrition Facts
430 kcal
20 g
18 g
42 g
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