Stuffed pork schnitzel

Name: Stuffed pork schnitzel
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 Pork cutlet (approx. 75 g each); 3 discs (30 g each) Emmental cheese; 4 discs (8 g each) Bacon; 3 Stem(s) Marjoram; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 750 g Carrots; 2 TABLESPOONS Sugar; 200 ml Vegetable stock; 1-2 TABLESPOONS Oil; 50 ml White wine; 7-10 Tbsp wooden skewers

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 Pork cutlet (approx. 75 g each)
3 discs (30 g each) Emmental cheese
4 discs (8 g each) Bacon
3 Stem(s) Marjoram
7-10 Tbsp Salt
7-10 Tbsp Pepper
750 g Carrots
2 TABLESPOONS Sugar
200 ml Vegetable stock
1-2 TABLESPOONS Oil
50 ml White wine
7-10 Tbsp wooden skewers

Directions

1
Wash the schnitzel, dab dry, tap flatter. Cut cheese into small pieces. Cut bacon in half. Wash marjoram, pluck leaves. Season schnitzel with salt and pepper. Cover with cheese, bacon and marjoram, fold over and pin.
2
Peel and wash the carrots. Leave some green to stand as desired. Cut the carrots in half. First cook in boiling salted water for 12-15 minutes. Just before serving, melt the sugar until golden brown. Deglaze with 100 ml stock and simmer for about 2 minutes.
3
Carrots in it swing. Fry escalopes in hot oil while turning for about 8 minutes. Remove and keep warm. Deglaze roast stock with wine and remaining stock, let it boil down for 2 minutes. Season with salt and pepper, pour into the carrots and mix.
4
Serve cutlets, carrots and sauce garnished with fresh herbs in portions.