Stuffed schnitzel roast with mushrooms as a side dish

Ingredients for 4 servings:

• 1 kg schnitzel meat (schnitzel roast)
• 8 slice(s) ham, Serrano, not too thinly sliced
• 100 g Parmesan
• 1 handful of tomatoes, dried, in oil
• ½ bunch basil
• 5 cloves garlic
• Pepper, freshly ground, black
• Salt
• 2 tbsp olive oil
• 2 m.-sized onion(s)
• 800 g mushrooms
• 400 ml gravy
• Sauce thickener

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 55 minutes

Spanish/Italian influence

Cut the schnitzel roast into a snail shape and roll it out. Peel and finely chop the garlic. Pick the basil leaves. Peel and roughly chop the onions. Trim and quarter the mushrooms. Roughly chop the sun-dried tomatoes. Cover the meat with the ham. Grate the fresh Parmesan cheese over the meat. Sprinkle the garlic, sun-dried tomatoes, pepper, and basil leaves on top. Heat the olive oil in a non-stick casserole dish. Carefully roll the meat up again to resemble a snail and tie it with string. Brown on all sides, briefly sauté the chopped onions and mushrooms, then reduce the heat. Add the meat juices and simmer with the lid on for about 1 hour. Remove the meat, keep warm, and let stand for 10 minutes. Transfer the mushrooms from the liquid to a bowl and keep warm. Stir the sauce thickener into the sauce, let it thicken, and season to taste. Slice the giant roulade and serve with the mushrooms as a vegetable side dish. Serve with boiled potatoes.