Schnitzel rolls with liver and sage

Name: Schnitzel rolls with liver and sage
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1⁄4 fresh ciabatta; 100 g Pig liver; 75 g fat bacon; 1 Garlic clove; 1⁄2 Federation Sage; 1 Egg Yolk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 thin pork cutlets (approx. 90 g each); 4 TABLESPOONS Olive oil; 16 wooden skewers

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1⁄4 fresh ciabatta
100 g Pig liver
75 g fat bacon
1 Garlic clove
1⁄2 Federation Sage
1 Egg Yolk
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 thin pork cutlets (approx. 90 g each)
4 TABLESPOONS Olive oil
16 wooden skewers

Directions

1
soak a thick slice of ciabatta (approx. 25 g) in cold water. Chop liver and bacon very finely. Peel garlic. Wash sage, pluck off leaves and put some aside for garnishing.
2
Finely chop the garlic and about 4 sage leaves. Squeeze the bread well. Mix well with liver, bacon, garlic, chopped sage and egg yolk. Season vigorously.
3
Dab the cutlets dry, tap flatter and quarter each cutlet. Season, spread with liver mixture and roll up. Cut off 8 thin slices of bread and cut in half.
4
Skewer 2 meat rolls, 1 slice of bread and the remaining sage leaves alternately, place on a baking tray. Drip oil over it and pour on approx. 100 ml water. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes.
5
Garnish with the rest of the sage. Add the rest of the ciabatta. Serve with tomato salad. Drink tip: dry red wine, e.g. Monica di Sardegna.