Rolled Oven Schnitzel
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
For the marinade:
- 250 ml olive oil
- 1 clove (s) garlic, small, chopped
- 1 sprig thyme
- 1 sprig rosemary
- 2 chilli pepper (s), dried, lightly crumbled
- Pesto: (for brushing)
- 50 g tomato (s), dried, in olive oil, finely chopped
- 40 g pine nuts
- 20 g cheese, pecorino
- 20 g parmesan cheese
- 1 ½ tablespoon oil, (from the tomato oil)
- 1 clove garlic
- 0.25 teaspoon ¼ salt
- 0.5 ½ hot peppers, fresh, green, without seeds, very finely chopped
- some black pepper (from the mill)
- 2 anchovy fillet (s) in brine (checked for bones and removed if necessary)
For the filling:
- 8 slices ham, prosciutto tuscan
- 80 g cheese, pecorino from the Siena (or milder from the Pienza)
- 8 pork schnitzel from the ham (yes approx. 150 gr)
For the sauce:
- 100 g tomato (s), dried, in olive oil, finely chopped
- 400 ml gravy, homemade or from a glass
- 250 g mozzarella (buffalo mozzarella), finely diced
- 1 sprig thyme
- 1 sprig rosemary
- 1 small clove garlic, small, pressed
- 6 anchovy fillet (s) in brine (checked for bones and removed if necessary)
- 2 teaspoons tomato paste
- Salt to taste
- Pepper, black, from the mill, to your taste
Print Recipe
Pin Recipe Instructions
- Wash the schnitzel and pat dry with kitchen paper.
- Then place each schnitzel, one after the other, in a large freezer bag (6 L capacity is optimal). Alternatively, you can also use garbage bags or sturdy cling film. Knock each schnitzel flat with a heavy pan. The meat slices should increase their volume significantly.
- Then place them in the marinade. Simply mix all the ingredients together. The schnitzel should stay in the marinade for at least 24 hours. But up to 3 days is also possible.
- Then remove the meat slices from the marinade, drain them on kitchen paper and pat dry on another layer of kitchen paper.
- For the pesto, grind all ingredients in a mortar or mix in the food processor.
- Then brush with the pesto (similar to mustard on beef roulades)
- Now cover with a slice of ham and the pecorino and roll up tightly, but still be careful not to roll up so tight that the pesto is squeezed out.
- Layer the finished rolls in a baking dish.
- Bring the sauce ingredients to the boil in a saucepan and stir well.
- Then pour over the rolls and cook in the oven at 200 ° C for 20 minutes.
- Then lift the roulades out of the stock and keep them warm in another dish (or similar dish) in the now switched off oven.
- Bring the sauce to the boil, pour through a sieve, and let it boil down a little more.
- The oven potato pancakes here from the database go perfectly with this, but also with grated cheese under the mass and, in winter, Brussels sprouts with a crust of half-ground hazelnuts and half breadcrumbs, roasted in butter. Or, in summer, a fresh mixed salad with a cream dressing, such as a cocktail or the like.
- In contrast to the bags available in stores, this recipe is certainly more complex, but the taste and aroma are unsurpassable.
- I have already made this recipe with simple Black Forest ham and normal Gouda cheese.
- Likewise, the sauce is simply made from tomato paste, mozzarella and the spices, or the anchovies are replaced with ready-made anchovy paste.
- I have also already replaced the tomato pesto with something I bought and only used the cow`s milk mozzarella for the sauce.
- But the result was always good, and more aromatic than the bag stuff.
- The rolls taste good even without placing them in the marinade.
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