Wash and dab the schnitzel and pat it wide with the heel of your hand. Cut the mozzarella into eight thin slices. Season the meat with a little herb salt and the black pepper. Brush one side of the schnitzel with mustard, sprinkle with thyme and basil and top with one slice of ham and two slices of mozzarella each and roll up to make roulades.
Heat the oil in a pan and fry the roulades all around for about 10 minutes. Remove the meat rolls and keep them warm (oven at 100 ° C). Cut or dice the garlic cloves, shallots and tomatoes in thin slices and sauté in the frying stock. Add tomato paste, a pinch of sugar and salt each and after a short time deglaze with the warm vegetable stock. Let the whole thing boil down for about 5 - 10 minutes and season with salt and pepper.
Arrange the roulades on a plate, pour some sauce over them and garnish with basil leaves. This goes well with rice, pasta and baked potatoes, as well as a fresh green salad.
Ingredients
Print Recipe
Pin Recipe