Schnitzel rolls with wild garlic cream

Name: Schnitzel rolls with wild garlic cream
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 1 collar Wild garlic (approx. 50 g); 1 Shallot; 80 g fat-reduced cream cheese (5% fat absolute); 1 TABLESPOON Breadcrumbs; 7-10 Tbsp salt and pepper; 500 g Carrots; 250 g Potatoes; 2 thin pork cutlets (approx. 125 g each); 1 TABLESPOON Oil; 1 knife tip clear broth (instant); 1 large freezer bag; 4 little wooden skewers

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

1 collar Wild garlic (approx. 50 g)
1 Shallot
80 g fat-reduced cream cheese (5% fat absolute)
1 TABLESPOON Breadcrumbs
7-10 Tbsp salt and pepper
500 g Carrots
250 g Potatoes
2 thin pork cutlets (approx. 125 g each)
1 TABLESPOON Oil
1 knife tip clear broth (instant)
1 large freezer bag
4 little wooden skewers

Directions

1
Wash the wild garlic, shake dry and finely chop the leaves. Peel and chop the shallot. Mix cream cheese, wild garlic, shallot and breadcrumbs. Season to taste with a little salt and pepper.
2
Peel, wash and chop the carrots and potatoes. Cover and cook in little salted water for 15-20 minutes until soft.
3
Dab schnitzel dry, cut in half crosswise and tap thinly in the freezer bag with a pan bottom. Season schnitzel with pepper. Spread wild garlic cream on top so that there is an approx. 1 cm wide rim all around.
4
Roll it up, pin it with wooden skewers.
5
Heat the oil in a coated pan. Fry the rolls in it all around. Pour on 1/8 l water, add broth. Cover and braise over medium heat for about 8 minutes.
6
Drain carrots and potatoes, except for approx. 5 tbsp. cooking water, and mash coarsely. Season to taste with salt and pepper. Arrange everything.