Summary

Ingredients

• 6 large turkey schnitzel
• 2 onion (s), finely diced
• 12 slices Black Forest ham
• Mushrooms, dried, from 500 g fresh mushrooms
• Dijon mustard
• 1 glass cranberries
• 200 g cremefine
• 750 ml vegetable stock
• 2 tablespoon safflower oil
• salt and pepper
• parsley
• Flour

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Instructions

1. Halve the schnitzel lengthways and pound them flat. Season with salt and pepper and brush with about 1/2 teaspoon of mustard. Place a slice of ham on the schnitzel, roll up and wrap with kitchen twine.
2. Heat the oil in a large saucepan. Fry the rolls in portions and take them out. Put the onions in the frying fat and sauté. Add the mushrooms and mix with the onions.
3. Put the rolls back in the pot. Pour in the stock and simmer gently for about 45 minutes. Stir in the Cremefine. Thicken with a little flour. Season to taste with salt, pepper and Dijon mustard. Add the cranberries and some chopped parsley to the sauce.
4. It goes well with croquettes, bread dumplings, beans with bacon or a vegetable mix made of cauliflower, romanesco, Brussels sprouts and broccoli.