Breaded pork rolls with potato salad

Ingredients for 4 servings:

• 100 g peas, preferably frozen
• 800 g waxy potatoes
• 50 g mixed herbs, frozen
• 2 lemons
• Sea salt
• Cayenne pepper
• sugar, brown
• Oil (peanut oil)
• 125g mozzarella
• 8 pork schnitzels, thin ?80 g each
• 8 slice(s) goose breast, lightly smoked
• 2 eggs
• Flour
• Breadcrumbs
• 125 g lamb’s lettuce
• olive oil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Thaw the peas. Boil the potatoes in salted water for about 20 minutes. Drain the potatoes, rinse, peel, let cool, and slice. Combine the lemon juice with cayenne pepper, sea salt, and sugar. Gradually stir in 5 tablespoons of olive oil and add the herbs. Pour the vinaigrette over the potatoes and let stand for about 10 minutes. Cut the mozzarella into small cubes. Mix the peas and mozzarella and season with salt and cayenne pepper. Flatten the schnitzels and top each with a slice of goose breast. Place 1 teaspoon of the mozzarella mixture on each end of the schnitzel. Roll up and secure. Beat the egg and season with salt and cayenne pepper. Coat the schnitzel rolls first in flour, then in beaten egg, and finally in breadcrumbs. Heat peanut oil in a large pan and fry the roulades over medium heat for about 10 minutes until golden brown. Season the potato salad again with salt and pepper. Trim and wash the lamb’s lettuce, and carefully fold it in. Arrange everything nicely on a plate per serving.