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. Slice the olives. Grate the parmesan. Chop the basil (thaw if frozen).
2. Wash the pork and pat dry. Butterfly each piece (or pound thin) to double the area. Season with salt and pepper.
3. Brush each piece with mustard (about 1 teaspoon per piece). Sprinkle with oregano. Layer on top: onion slices, salami slices, grated parmesan, and olive slices.
4. Roll up each piece tightly and secure with roulade needles or toothpicks. If not cooking immediately, refrigerate.
5. Heat oil in a large saucepan over medium-high heat. Brown the roulades on all sides, about 10-12 minutes total.
6. Pour in the broth. Bring to a simmer, then reduce heat to low. Cover and simmer for 80 minutes, turning occasionally, until the pork reaches 63°C (145°F) internal temperature.
7. Remove the roulades from the pan and cut into slices.
8. Add the paprika powder, cayenne pepper, basil, and cream to the sauce. Bring just to a boil over medium heat, about 1-2 minutes.
9. Adjust sauce seasoning with salt and pepper to taste. Serve the roulade slices with the sauce.