John Myers
Stuffed Schnitzel with Carrots
The perfect stuffed schnitzel with carrots recipe with a picture and simple step-by-step instructions.
- 300 g Carrots
- 1 tbsp Butter
- 3 tbsp Olive oil
- 150 ml Semi-Dry white wine
- Salt and pepper
- Sugar brown
- 2 Discs Pork schnitzel
- 2 tbsp Herbal cream cheese
- 4 Stems Parsley
- Peel the carrots and cut diagonally into 1cm thick slices. Heat the butter and 1 tablespoon of oil in a saucepan, stir-fry the carrots for 2-3 minutes. Deglaze with white wine, season with salt, pepper and sugar. Over a mild heat Cook for 15 minutes with the lid half open.
- In the meantime, plate the meat in a freezer bag with a meat tenderizer or saucepan 2-3 mm thinly. Season on all sides with salt and pepper. Brush each with 1 tablespoon of cream cheese, leaving an edge about 1 cm wide. Roll up when folded up and pin in place with toothpicks.
- Heat 2El oil in a non-stick pan. Fry the schnitzel in it over medium to high heat for 3-4 minutes. Coarsely chop the parsley.
- Arrange the carrots and schnitzel on plates, sprinkle with parsley and serve. Baguette goes well with it.
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