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
Print Recipe
Pin Recipe Instructions
- 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.
- 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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