Schnitzel rolls with mozzarella- pesto filling

Name: Schnitzel rolls with mozzarella- pesto filling
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 125 g Mozzarella; 8 Stem(s) Basil; 8 small pork cutlets (approx. 75 g each); 7-10 Tbsp salt, pepper; 4 TSP red pesto (glass); 5 TABLESPOONS Olive oil; 1 TEASPOON Vegetable broth; 400 g ribbon noodles; 1-2 TABLESPOONS dark sauce thickener; 1 Organic Lemon; 7-10 Tbsp Cling film; 7-10 Tbsp wooden skewers

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

125 g Mozzarella
8 Stem(s) Basil
8 small pork cutlets (approx. 75 g each)
7-10 Tbsp salt, pepper
4 TSP red pesto (glass)
5 TABLESPOONS Olive oil
1 TEASPOON Vegetable broth
400 g ribbon noodles
1-2 TABLESPOONS dark sauce thickener
1 Organic Lemon
7-10 Tbsp Cling film
7-10 Tbsp wooden skewers

Directions

1
Cut mozzarella into 8 slices. Wash the basil, pluck the leaves from the stems. Wash the meat, dab dry and tap flatter. Season with salt and pepper. Spread with pesto, then cover with 1 slice of mozzarella.
2
Sprinkle half of the basil leaves on top. Roll up and pin with wooden skewers.
3
Heat 2 tablespoons of oil in a deep frying pan with lid. Brown the rolls in it all around. Pour on 300 ml water, bring to the boil and stir in the stock. Cover and braise for about 20 minutes. Cook pasta in boiling salted water according to package instructions.
4
Lift out the rolls. Boil up the frying stock and stir in the sauce thickener. Simmer briefly, season with salt and pepper. Add the rolls again and warm up for 3-5 minutes.
5
Drain the pasta and let it drain well. Wash lemon, grate dry and finely grate peel. Squeeze lemon. Heat 3 tbsp. olive oil. Add the pasta, the rest of the basil, lemon peel and lemon juice, heat together briefly, season if necessary.
6
Do everything. Drink tip: white wine.