Summary

Ingredients

• 4 large pork schnitzel
• 250 g Parma ham
• 10 tomato (s), dried, cut into fine lengthways strips
• 1 medium onion (s), finely diced
• 1 packet soy cuisine, alternatively also cream
• 200 ml beef stock, a.d. Glass
• 1 dash white wine, drier
• 1 bunch asparagus, green in bite-sized pieces
• Salt and pepper, freshly ground black
• some vegetable oil, for frying

Print Recipe Pin Recipe

Instructions

1. Knock the pork schnitzel as flat as possible. Add salt, pepper and 1 slice of Parma ham and 3-4 strips of tomatoes each. Roll up tightly and pin in place with a toothpick, cut off the ends of the toothpick if necessary. Cut the rest of the Parma ham into fine strips.
2. Sear the rolls in a pan so that they brown on the outside. After approx. 5-10 minutes, remove from the pan and keep warm.
3. Sear the onions, ham and the remaining tomatoes in the roast for approx. 5-10 minutes. Deglaze with a small dash of white wine and the meat stock. Let simmer for about 2-3 minutes. Add the SoyCuisine or cream. Salt and pepper. Set the stove to medium setting, add the rolls and let simmer for about 20-30 minutes, depending on the thickness of the rolls. Turn in between.
4. Sear the green asparagus in a pan with a little oil. After about 5 minutes, reduce the heat a little and fry for another 10-15 minutes so that the asparagus is still nice and crisp and al dente. Salt and pepper and serve with the rolls and sauce.