Pegnitz pork roulades

Ingredients for 4 servings:

• 600 g pork schnitzel
• 150 g leaf spinach
• 4 tsp mustard, hot
• 4 tbsp low-fat curd cheese
• ½ bunch chives
• ½ bunch flat-leaf parsley
• 2 onions
• 200 g cucumber(s)
• 1 carrot(s)
• 100 g raw ham, very thinly sliced
• 2 tbsp sunflower oil
• 30 g butter
• 100 ml dry white wine
• 125 ml sweet cream
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

fine variant

Flatten the pork schnitzels as thinly as possible between two layers of cling film. Sort the spinach and remove the stalks, then briefly blanch and refresh in ice water. Finely chop the chives and parsley. Slice the onions into thin rings and the peeled and seeded cucumber into thin strips. Grate the carrot. Depending on the size, you may want to cut the pork schnitzels in half. Season the meat with salt and pepper, then spread a thin layer of mustard and then quark. Sprinkle some of the chopped herbs on top and arrange some spinach leaves on top. Next, arrange some onion rings, grated carrots, and cucumber sticks on top. Roll the schnitzels tightly, wrap another slice of ham around them, and secure with roulade pins or toothpicks. Heat the oil and butter together and brown the roulades on all sides. Add half of the wine and the remaining onion rings and grated carrots. Cover the roulades and braise them on the lowest rack of an oven preheated to 225 degrees Celsius for fifteen minutes. Then add the remaining wine and cream and continue to cook uncovered for another fifteen minutes. Remove the roulades and keep warm. Purée the sauce with a hand blender and reduce to a simmer, then season with salt and pepper. To serve, first pour the sauce onto a plate and place the diagonally sliced ​​roulades on top. A suitable side dish would be mashed potatoes or pasta.