Schnitzel rolls with mozzarella filling

Name: Schnitzel rolls with mozzarella filling
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 collar Parsley; 2 TABLESPOONS Sunflower seeds; 250 g Mozzarella; 8 thin pork cutlets (about 80 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4-5 Tbsp Oil; 400 g ribbon noodles; 1 small onion; 1 Garlic clove; 500 g chunky tomatoes; 7-10 Tbsp wooden skewers

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 collar Parsley
2 TABLESPOONS Sunflower seeds
250 g Mozzarella
8 thin pork cutlets (about 80 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4-5 Tbsp Oil
400 g ribbon noodles
1 small onion
1 Garlic clove
500 g chunky tomatoes
7-10 Tbsp wooden skewers

Directions

1
For the filling, wash parsley, shake dry and chop. Finely chop the sunflower seeds. Dice mozzarella finely. Put about 50 g cheese aside, mix the rest with parsley and the seeds.
2
Dab schnitzel dry and tap flatter. Season with salt and pepper. Spread the filling on top, roll up the schnitzel and fix with skewers. Heat 3-4 tablespoons of oil in a large pan. Brown the rolls all around.
3
Fry over medium heat while turning for about 10 minutes.
4
Meanwhile cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to package instructions.
5
Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a saucepan. Sauté onion and garlic in it. Add the chopped tomatoes, bring to the boil and simmer for about 5 minutes. Season with salt, pepper and 1 pinch of sugar.
6
Drain the pasta. Serve sprinkled with roulades, sauce and remaining mozzarella.