Schnitzel rolls with rosemary potatoes and carrots from the oven

Ingredients for 4 servings:

• 8 potatoes
• 6 carrots
• 400 g schnitzel
• 8 slices of ham (country or Parma)
• 2 tsp green pesto
• 1 ball(s) of mozzarella
• some mustard
• 3 sprigs rosemary, fresh
• 4 tbsp olive oil
• some butter
• 8 cocktail tomatoes
• salt and pepper
• some Parmesan

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Put a little butter in a baking dish. Quarter the carrots and place on one side. Quarter the potatoes and place on the other side. Finely tear the rosemary and add it to the potatoes along with the olive oil and a little salt and pepper. Arrange the cherry tomatoes on top. Place in a preheated oven at 200°C for 30 minutes. Meanwhile, pound the schnitzels, cut them into 8 small pieces, rub one side with mustard and pesto, and place 1 slice of ham on top. Cut the mozzarella into sticks and place them in the middle, then roll them tightly and secure them with one or two wooden toothpicks. Fry in the pan for 15 minutes, then add them to the baking dish and bake for another 15 minutes. After 45 minutes, the dish is ready. Serve with a sprinkle of Parmesan cheese. Tip: The mozzarella can be replaced with Gorgonzola or Parmesan cheese. The vegetables can also be changed as desired.