Schnitzel rolls with cream cheese pesto filling

Name: Schnitzel rolls with cream cheese pesto filling
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 thin pork roulades (approx. 600 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Double cream cream cheese; 4 TABLESPOONS Pesto (glass); 2 TABLESPOONS Olive oil; 400 ml Vegetable broth; 400 g wide ribbon noodles; 1 TABLESPOON cold butter; 4 TABLESPOONS small Kalamata olives; 7-10 Tbsp Basil; 7-10 Tbsp little wooden skewers

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

8 thin pork roulades (approx. 600 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Double cream cream cheese
4 TABLESPOONS Pesto (glass)
2 TABLESPOONS Olive oil
400 ml Vegetable broth
400 g wide ribbon noodles
1 TABLESPOON cold butter
4 TABLESPOONS small Kalamata olives
7-10 Tbsp Basil
7-10 Tbsp little wooden skewers

Directions

1
Dab the meat dry and season with salt and pepper. Spread slices of meat with 1/8 cream cheese and 1/8 pesto each. Roll up the meat and fix it with wooden skewers. Heat oil in a pan and fry roulades vigorously all around for about 5 minutes.
2
Pour in the stock, bring to the boil and cook the roulades in the closed pan for another 5 minutes. Prepare noodles in boiling salted water according to package instructions. Remove the roulades and keep them warm.
3
Add butter to the sauce little by little while stirring vigorously. Season to taste with salt and pepper. Add the olives and warm up briefly. Arrange pasta, roulades and sauce on plates. Sprinkle with basil leaves.