Schnitzel rolls with wild garlic cream

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the wild garlic, shake dry and chop finely. Stir about 2/3 into the cream cheese. Season with pepper. Dab the cutlets dry, cut them into thirds and tap them thinner between a lengthways cut freezer bag with a flat iron or the bottom of a saucepan.

2. 2

   Season with salt and pepper. Spread with the cream cheese. Roll up and fix with wooden skewers.

3. 3

   Heat the oil in a large coated pan with lid. Brown the rolls in it all around. Add approx. 200 ml water, bring to the boil and stir in the stock. Cover the escalope rolls and braise at low heat for about 20 minutes.

4. 4

   In the meantime, peel, wash, halve and cut the kohlrabi into slices. Wash and clean the mangetouts and cut them in half crosswise. Cook the kohlrabi covered in little boiling salted water for about 6 minutes. Add the mangetouts about 3 minutes before the end of the cooking time.

5. 5

   Meanwhile, stir the starch for the sauce and about 2 tablespoons of water until smooth. Lift the rolls out of the steaming stock. Thicken the stock with the starch and season to taste with salt and pepper.

6. 6

   Drain the vegetables and fold in the remaining wild garlic. Season to taste with salt and pepper. Arrange everything.

Nutrition Facts

KCAL
300 kcal

CARBS
16 g

FATS
6 g

PROTEINS
43 g