Schnitzel roulade with paprika-mushroom stuffing

Name: Schnitzel roulade with paprika-mushroom stuffing
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 glass (about 80 g) grilled peppers in oil; 1 red and yellow pepper; 250 g Mushrooms; 2 Shallots; 1 Garlic clove; 3 TABLESPOONS Oil; 4 Pork cutlet (approx. 175 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 TSP Mustard; 1 Bag of mashed potatoes "the complete"; 4 TABLESPOONS Aiwar (spicy-hot spice paste); 200 g Whipped cream; 7-10 Tbsp Sugar; 3-4 Stem(s) Parsley; 7-10 Tbsp Toothpicks

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 glass (about 80 g) grilled peppers in oil
1 red and yellow pepper
250 g Mushrooms
2 Shallots
1 Garlic clove
3 TABLESPOONS Oil
4 Pork cutlet (approx. 175 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 TSP Mustard
1 Bag of mashed potatoes "the complete"
4 TABLESPOONS Aiwar (spicy-hot spice paste)
200 g Whipped cream
7-10 Tbsp Sugar
3-4 Stem(s) Parsley
7-10 Tbsp Toothpicks

Directions

1
Drain the grilled peppers. Wash and clean the peppers. Cut grilled and fresh peppers into strips. Clean, clean and slice the mushrooms. Peel shallots and garlic, chop garlic finely, cut shallots into strips.
2
Heat 1 tablespoon of oil in a frying pan, fry the garlic and shallots in it and set aside. Wash the meat, dab dry, cut in half and beat flat. Season with salt and pepper. Spread with 1 teaspoon of mustard on each.
3
Spread the shallots, garlic, peppers and mushrooms on the meat and roll into roulades, pin them with toothpicks. Heat 2 tablespoons of oil in a frying pan. Fry the roulades for 8-10 minutes.
4
Meanwhile bring 1/2 litre of water to the boil, remove from the heat and allow to cool for 1 minute. Stir in the puree flakes. Bring aiwar and cream to the boil in a saucepan, season with salt, pepper and sugar. Wash and chop the parsley.
5
Arrange roulades with mashed potatoes and sauce, sprinkle with parsley.