Schnitzel snails with peanut butter and spring onions

Name: Schnitzel snails with peanut butter and spring onions
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 100 g Spring onions; 5 thin pork cutlets (roulade thickness, approx. à 100); 100 g Peanut butter (creamy); 7-10 Tbsp Salt; 7-10 Tbsp ground chili; 7-10 Tbsp Cling film; 25-30 small wooden skewers (toothpicks)

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

100 g Spring onions
5 thin pork cutlets (roulade thickness, approx. à 100)
100 g Peanut butter (creamy)
7-10 Tbsp Salt
7-10 Tbsp ground chili
7-10 Tbsp Cling film
25-30 small wooden skewers (toothpicks)

Directions

1
Clean and wash spring onions and cut into fine rings. Put the cutlets on a large board, cover with foil and tap them a little flatter. Spread each cutlet with approx. 20 g peanut butter, sprinkle with a little salt and chilli and spread 1/5 of the spring onions on each cutlet.
2
Roll up the cutlets firmly and cut each into 5-6 slices. Fix the rolls with small wooden skewers and put them in a cool place. Put them on the preheated grill and fry them for 6-7 minutes while turning.