Schnitzel rolls with herb mashed potatoes

Name: Schnitzel rolls with herb mashed potatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg floury potatoes; 7-10 Tbsp Salt; 8 (à 75 g) thin escalopes of pork; 4 TABLESPOONS medium hot mustard; 8 discs Parma ham; 7-10 Tbsp black pepper; 1/2 bunch parsley + chives; 2 TABLESPOONS Oil; 2 TABLESPOONS Butter or margarine; 200 ml Milk; 7-10 Tbsp grated nutmeg; 7-10 Tbsp wooden skewers

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg floury potatoes
7-10 Tbsp Salt
8 (à 75 g) thin escalopes of pork
4 TABLESPOONS medium hot mustard
8 discs Parma ham
7-10 Tbsp black pepper
1/2 bunch parsley + chives
2 TABLESPOONS Oil
2 TABLESPOONS Butter or margarine
200 ml Milk
7-10 Tbsp grated nutmeg
7-10 Tbsp wooden skewers

Directions

1
Wash, peel and cut the potatoes into pieces. Cook in boiling salted water for about 20 minutes. Brush cutlets with mustard and cover each with 1 slice of ham. Roll them up and pin them with small wooden skewers. Season with salt and pepper. Wash the herbs and dab dry. Chop the parsley, cut the chives into small rolls, put some aside for garnishing
2
Heat the oil in a frying pan, fry the rolls vigorously all around. Fry over a low heat for 6-8 minutes while turning. Drain the potatoes and let them evaporate briefly. Add fat and milk, mash everything to a pulp.
3
Stir in herbs and season to taste with salt and nutmeg. Serve rolls with puree. Sprinkle with herbs that have been set aside. Creamy pointed cabbage tastes good with it