Herb cream cheese roulades

Ingredients for 4 servings:

• 4 large pork schnitzels also available in butterfly cut
• 250 g herb cream cheese
• 1 m.-sized onion(s)
• ½ liter vegetable broth or meat broth
• 3 tbsp, heaped flour
• some sour cream
• salt and pepper
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

spicy and delicious

Pound the meat flat. Then season both sides with salt and pepper. Spread the cream cheese over the meat. Roll it up and pin or tie it securely. Dice the onion and sauté in a little oil until translucent. Add the roulades and fry until light brown. Deglaze with stock and simmer for about 30-50 minutes. Add more stock if there is too little. When the roulades are done, remove them and keep warm. Add a little vegetable oil to the pan and add the flour. Stir well and heat until the mixture is light brown. Then deglaze with the stock. Season to taste with sour cream, salt, and pepper. If desired, add some herb cream cheese to the sauce for an even more flavorful finish. Serve the roulades with the onion sauce. Serve with rice or noodles.