Wild garlic cutlet rolls with honey-carrots and polenta

Name: Wild garlic cutlet rolls with honey-carrots and polenta
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 50 g Butter or margarine; 7-10 Tbsp Salt; 250 g Polenta (corn semolina); 14 leaves Wild garlic; 3 discs Toast; 8 TABLESPOONS Sunflower oil; 7-10 Tbsp Pepper; 600 g young carrots; 4 (150 g each) Pork escalope; 1 TABLESPOON Honey; 100 ml Vegetable broth (instant); 7-10 Tbsp Oil; 7-10 Tbsp wooden skewers

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

50 g Butter or margarine
7-10 Tbsp Salt
250 g Polenta (corn semolina)
14 leaves Wild garlic
3 discs Toast
8 TABLESPOONS Sunflower oil
7-10 Tbsp Pepper
600 g young carrots
4 (150 g each) Pork escalope
1 TABLESPOON Honey
100 ml Vegetable broth (instant)
7-10 Tbsp Oil
7-10 Tbsp wooden skewers

Directions

1
Bring 1 litre of water with fat and 1 teaspoon of salt to the boil, remove the pot from the heat. Stir in polenta with a whisk. Put the pot back on the stove, stir vigorously with a wooden spoon until the polenta boils up. Let it simmer for about 15 minutes at low heat, stirring frequently and vigorously. Grease a baking tray (29 x 42 x 4 cm) with oil, add porridge and smooth it down. Put it in a cold place for about 1 hour. Clean, wash and shake the wild garlic dry.
2
Cut 10 leaves into strips. Remove the crusts and crumble the toast. Heat 2 tablespoons of oil in a pan. Fry the toast crumbs briefly in it. Add 2 tablespoons of oil and wild garlic strips, except 2 tablespoons. Season with salt and pepper. Clean and peel the carrots. Wash the meat and dab dry. Spread with toast bread mixture and roll up. Wrap one leaf of wild garlic around each and pin it with a wooden skewer. Heat 2 tablespoons of oil in a frying pan and fry the rolls all around for about 8 minutes. In the meantime cut polenta into rhombuses. Heat 2 tablespoons of oil in a second pan and fry the polenta on each side for about 3 minutes.
3
Clean and peel the carrots. Wash the meat and dab dry. Spread with toast bread mixture and roll up. Wrap one leaf of wild garlic around each and pin it with a wooden skewer. Heat 2 tablespoons of oil in a frying pan and fry the rolls all around for about 8 minutes. In the meantime cut polenta into rhombuses. Heat 2 tablespoons of oil in a second pan and fry the polenta on each side for about 3 minutes. Take out the schnitzel rolls and keep them warm. Fry the carrots in the same pan. Fold in honey and allow to caramelize. Pour in broth and braise for about 2 minutes. Arrange schnitzel rolls, polenta and carrots on plates. Sprinkle remaining wild garlic strips over the carrots
4
Take out the schnitzel rolls and keep them warm. Fry the carrots in the same pan. Fold in honey and allow to caramelize. Pour in broth and braise for about 2 minutes. Arrange schnitzel rolls, polenta and carrots on plates. Sprinkle remaining wild garlic strips over the carrots