Schnitzel roulades à la Cordon bleu
easy
45 mins
45 mins
Ingredients
- 4 discs (à approx. 40 g) cooked ham
- 4 discs medieval Gouda cheese (approx. 40 g each)
- 6 thin pork cutlets (approx. 120 g each)
- 7-10 Tbsp Pepper
- 3 TABLESPOONS Oil
- 1/2 l clear broth (instant)
- 1 (approx. 600 g) Head pointed cabbage
- 250 g Mushrooms
- 3 medium-sized onions
- 7-10 Tbsp Salt
- 100 g Whipped cream
- 2-3 TABLESPOONS dark sauce thickener
- 7-10 Tbsp Parsley
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp wooden skewers
Directions
- 1
Cut the ham and cheese slices into thirds. Cut the schnitzel in half crosswise and beat it a little flat. Season with pepper. Place 1 piece of ham and 1 piece of cheese on each. Roll up the meat and fix it with wooden skewers.
- 2
Fry the roulades in 2 tablespoons of hot oil. Deglaze with stock, bring to the boil and braise covered for about 15 minutes. Clean and wash cabbage and mushrooms. Cut cabbage into strips, mushrooms into slices. Peel and slice onions.
- 3
Fry onions, mushrooms and cabbage in the remaining hot oil and season with salt. Add 1/8 litre water and cook covered for about 10 minutes. Remove the roulades and keep warm. Add cream to the sauce, bring to the boil and stir in the sauce thickener.
- 4
Bring to the boil again and season to taste. Drain cabbage, season with nutmeg. Serve everything. Garnish with parsley. Serve with extra sauce.
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