Schnitzel rolls with vegetable filling and puree
easy
40 mins
40 mins
Ingredients
- 600 g Potatoes
- 7-10 Tbsp Salt
- 3 colourful peppers
- 8 (à 75 g) Pork escalope
- 7-10 Tbsp white pepper
- 4 tablespoons (15 g each) Aiwar (spicy-hot spice paste)
- 2 teaspoons (5 g each) Oil
- 1/4 l Vegetable broth (instant)
- 2 Onions (about 80 g each)
- 150 ml low-fat milk
- 1 tsp (5 g) Butter or margarine
- 7-10 Tbsp grated nutmeg
- 1 tsp (3 g) Cornstarch
- 7-10 Tbsp wooden skewers
Directions
- 1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Quarter peppers, clean and wash. Cut 1/4 of each pepper into thin strips. Beat the cutlets a little flatter, season with salt and pepper.
- 2
Spread with 2 tablespoons of aiwar. Spread strips of paprika on top. Roll up cutlets and fix with wooden skewers. Heat 1 teaspoon of oil in a pan. Fry the rolls in it all around for about 5 minutes.
- 3
Deglaze with stock, bring to the boil and cook for about 15 minutes. Cut the rest of the pepper quarters into pieces. Peel onions and cut into large cubes. Heat 1 teaspoon of oil in a saucepan. Fry the bell peppers and onions for about 4 minutes.
- 4
Add 2 tablespoons of aiwar and 75 ml water, bring to the boil, season with salt and pepper and simmer for 2-3 minutes. Drain potatoes, mash them, stir in milk and butter and season with salt and nutmeg.
- 5
Remove the rolls from the pan and keep warm. Mix cornflour with a little water and thicken the sauce. Arrange schnitzel rolls with paprika vegetables, sauce and mashed potatoes on plates.
Nutrition Facts
350 kcal
28 g
8 g
39 g
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