Meat Rolls with Ham and Sage Filling
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 12 thin pork schnitzel, (80g) from the cut chop
- 12 slices bacon, thin
- 12 slices cheese (Gouda), approx. 2 mm thick
- thyme
- sage
- 500 g tomato (s), arnished with herbs
- 2 tablespoon tomato paste
- 2 tablespoon wine
- 100 g crème fraîche
- 0.5 teaspoon ½ salt
Print Recipe
Pin Recipe Instructions
- Flatten the meat slices, cover with one slice of Gouda cheese and one slice of bacon each. Mix the sage and thyme and spread on top. Roll up to make roulades, pin in place with a wooden skewer and place in a universal roaster.
- Add the tomatoes, tomato paste, wine, creme fraiche and spices to the roulades and cook in the oven at 200 ° / convection 180 ° for 20 minutes.
- Turn in between and pour the sauce over them.
- In addition: green or white ribbon noodles, broccoli, cauliflower, zucchini or a fresh green leaf salad.
- Instead of pork schnitzel, veal schnitzel can also be used.
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