Schnitzel Rolls on Carrot Vegetables

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 40 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 4 pork schnitzel
  • 4 slices Parma ham
  • 500 g potato (s), small
  • 375 g carrot (s)
  • 2 onions)
  • 1 tablespoon clarified butter
  • 0.25 liter ¼ vegetable stock
  • 200 g whipped cream
  • 2 tablespoons oil
  • 1 tablespoon sauce thickener, light
  • some lemon juice
  • 0.5 ½ bunch parsley, smooth
  • 1 pot basil
  • salt and pepper
Schnitzel Rolls on Carrot Vegetables
Schnitzel Rolls on Carrot Vegetables

Instructions

  1. Beat meat. Finely chop half of the parsley and half of the basil. Top the schnitzel with 1 slice of ham and a few parsley leaves. Season, roll up and pin with skewers. Fry in clarified butter.
  2. Cut the potatoes, carrots and onions into small pieces and fry in oil for 5 minutes. Deglaze with broth. Let simmer for 10 minutes. Fold in the basil leaves. Add the cream, simmer for another 5 minutes. Season to taste with salt, pepper and lemon juice, add the remaining herbs and bind with a sauce thickener.

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