Summary

Ingredients

• 2 thin pork schnitzel
• 2 bunch spring onion (s)
• 2 carrot (s)
• Mustard, hotter
• 200 ml vegetable stock
• 2 tablespoon tomato paste
• 2 tablespoon cream cheese
• salt and pepper
• oil

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Instructions

1. Wash and clean the spring onions and carrots. Cut the spring onions into fine rings and the carrots into slightly larger cubes.
2. Season the schnitzel on both sides with salt and pepper, brush well with the mustard on one side and top with a few spring onion rings. Roll up like a roulade, secure with twine, roulade clips or skewers.
3. Heat about half a teaspoon of oil in a high pan and fry the rolls well all over. When the meat is browned and seared on all sides, remove the rolls from the pan and fry the diced carrots. Add 2 tablespoons of tomato paste, toast briefly and pour over 200 ml of vegetable stock. Put the meat back in the pan and cook covered over low heat for about an hour.
4. Just before the end of the cooking time, add the remaining spring onions to the sauce and stir in 2 tablespoons of cream cheese. Season to taste with salt and pepper.
5. This goes well with spaetzle (see photo!) And a fresh seasonal salad.