Summary

Ingredients

• 4 pork schnitzel
• 80 g salami, Milanese or baquette salami
• 4 teaspoons mustard
• 2 small onions
• 3 teaspoons, heaped oregano, dried
• 10 olives, green
• 2 tablespoon, heaped parmesan, grated
• Oil for frying
• 500 ml vegetable broth or meat broth
• 3 tablespoon basil, frozen or fresh
• 200 ml cream
• 1 teaspoon, heaped paprika powder, noble sweet
• 1 teaspoon, leveled cayenne pepper
• salt and pepper

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Instructions

1. Peel the onions and cut into thin rings, the olives into slices. Grate the parmesan and chop the fresh basil.
2. Wash the pork, pat dry, pat thin or, better, give it a butterfly cut so that the area doubles. Salt and pepper the meat slices, brush with mustard and sprinkle with oregano. Spread the onion and salami slices on top, sprinkle the parmesan evenly over the top. Put the olives on top. Roll up the meat and pin it with roulade needles.
3. Heat the oil in a saucepan and fry the roulades all around. Pour in the stock and simmer the roulades in a closed saucepan over low heat for 80 minutes, turning occasionally.
4. After cooking, remove the roulades from the sauce and cut into slices. Season the sauce with paprika powder and cayenne pepper, add the basil and cream. Bring to the boil briefly and thicken with a sauce thickener.
5. Spaghetti goes very well with it.