Summary

Ingredients

• 800 g schnitzel meat
• 100 g cream cheese (it has to be Philadelphia!)
• 3 teaspoons sambal oelek
• 2 large onions
• 1 clove garlic
• 0.5 teaspoon ½ onion powder
• Herbs Provence
• salt and pepper
• 3 tablespoon tomato ketchup
• 150 ml water
• 1 pinch (s) sugar
• cornstarch
• 2 tablespoons oil

Print Recipe Pin Recipe

Instructions

1. Cut thin cutlets from the cutlet meat. This works best if the meat has been frozen a little beforehand. Wash, dry and plate the meat slices.
2. Mix the cream cheese, sambal oelek and onion powder together.
3. Spread the schnitzel on a board, season with salt, pepper and brush with Philadelphia cream. Then sprinkle with herbs from Provence and roll up. Pin the rolls with toothpicks and sprinkle with salt.
4. Peel the onions and clove of garlic. Cut both into very small cubes.
5. In a large, deep pan with a lid, heat a tablespoon of oil and fry the meat rolls on all sides. Then take it out of the pan and set the heat a little lower. Now add a little more oil to the pan and fry the onion and garlic cubes with a little sugar. They can easily take color, but not burn. Then stir in the tomato ketchup and sauté briefly. Now pour the water on, turn up the heat again and bring the sauce to a boil. Put the rolls in, turn the heat down again, put the lid on and simmer the rolls for 35 minutes over low heat. In between scooping up the sauce and turning it. After braising for 10 minutes, check the salt content of the sauce and season to taste. Maybe add some salt.
6. Then take the meat out of the pan and finish the sauce. If there is not enough sauce, add more water. There should still be a remnant of the cream cheese sambal oelek cream, about 1 tablespoon. Stir these into the sauce, season with salt, pepper and herbs from Provence. Mix the cornstarch in cold water and thicken the sauce slightly. Bring to the boil once, put the rolls back into the sauce and let stand for another 5 minutes.
7. Serve with mashed potatoes, noodles or spaetzle.