Delicious pork roulades with vegetable filling

Ingredients for 4 servings:

• 4 thin pork schnitzels
• 2 garlic cloves
• 3 tbsp rapeseed oil
• 100 g sugar snap peas
• 100 g carrot(s) (baby carrots)
• 100 g Gouda, aged
• 1 bunch of chives
• 3 tbsp sour cream
• 3 tbsp sunflower oil
• 200 ml meat broth
• 1 tbsp sauce thickener
• ½ tsp, leveled salt
• 1 pinch of ground pepper
• ½ tsp paprika powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

Wash the pork schnitzels and pat dry with kitchen paper. Peel the garlic cloves and press them into the oil. Season with salt, pepper, and paprika. Coat the meat well with this mixture. Now trim, wash, and dry the snow peas and carrots. Dice the Gouda cheese. Wash, dry, and finely chop the chives. Mix with the vegetables and sour cream, and season. Place everything on the schnitzels, roll them up, and secure them. Then fry in hot sunflower oil for about 12 minutes. After about 8 minutes, add the meat broth. Just before serving, remove the meat and thicken the sauce. Arrange everything on plates and serve with boiled potatoes or mashed potatoes and salad.