Chicken Camembert roulades with potato gratin and red cabbage salad

Ingredients for 4 servings:

• Butter for the mold
• 600 g potatoes, waxy
• 150 ml milk
• 250 ml cream
• salt and pepper
• nutmeg
• 50 g Parmesan, grated
• 8 thin chicken schnitzels, approx. 80 g each
• salt and pepper
• 8 tsp cranberries from the jar
• 1 Camembert(s), sliced
• 1 tbsp rapeseed oil
• ¼ red cabbage
• 1 pinch(s) of sugar
• 1 tsp white wine vinegar
• 1 tbsp olive oil
• 2 oranges
• n. B. Chervil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

For the potato gratin, grease a baking dish with butter. Peel the potatoes, slice or grate them thinly, and place them in the baking dish. Preheat the oven to 180°C. Bring the milk and cream to a boil with salt, pepper, and nutmeg, then pour over the potatoes and sprinkle with the grated Parmesan cheese. Bake for about 1 hour. Cut out the stalks from the red cabbage and cut the red cabbage into strips. Mix with the sugar, white wine vinegar, and olive oil and knead well. Fillet the oranges and mix into the red cabbage. Season with salt and pepper. Wash the chicken escalopes, pat dry, and flatten. Season with salt and pepper, spread with cranberries, and place the Camembert slices on top. Roll the meat and Camembert into roulades, secure with toothpicks, and sear in rapeseed oil. Then cook the roulades in a roasting pan in a hot oven for about 8 minutes. Arrange the chicken roulades on the red cabbage salad, sprinkle with chervil, serve with potato gratin and enjoy.