Summary

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

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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.