Pork roulades filled with mortadella

Ingredients for 4 servings:

• 4 roulade(s) of pork or thin pork schnitzel
• 100 g sausage (mortadella), sliced
• 1 onion(s)
• 1 garlic clove(s)
• 1 piece(s) celery, approx. 10 cm long
• ½ bunch parsley
• 20 g butter
• 3 tbsp extra virgin olive oil, cold squeezed
• 1 jar white wine
• ½ can tomato(s), chopped or pureed
• n. B. Salt
• n. B. Pepper, black

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Involtini di Maiale alla Mortadella.

Spread 4 pork schnitzels on a work surface, pound thoroughly on both sides, and sprinkle with salt and pepper. Halve the mortadella slices and place them on top of the schnitzels. Finely chop 1 onion, 1 garlic clove, 1 celery stick, and 1/2 bunch of parsley. Heat 1 tablespoon of olive oil and 20g of butter in a pan and sauté the onion, garlic, celery stick, and parsley until translucent. The vegetables should not brown. Season with salt and pepper, remove with a slotted spoon, and distribute evenly over the schnitzels. Roll up the schnitzels and secure with roulade clips or toothpicks. Add another 2 tablespoons of olive oil to the pan and sear the roulades on all sides. Deglaze with 1 glass of white wine and reduce briefly. Add 1 glass of water and 1/2 can of chopped tomatoes, season with salt and pepper, and simmer covered for 30 minutes over low heat. Add more water if necessary. Serve with potatoes from the oven.