Rolled oven schnitzel

Ingredients for 8 servings:

• 250 ml olive oil
• 1 garlic clove(s), small, chopped
• 1 sprig(s) of thyme
• 1 sprig(s) rosemary
• 2 chili peppers, dried, lightly crumbled
• Pesto: (for spreading)
• 50 g dried tomatoes in olive oil, finely chopped
• 40 g pine nuts
• 20 g cheese, Pecorino
• 20 g Parmesan
• 1 ½ tbsp oil (from the tomato oil)
• 1 garlic clove(s)
• ¼ tsp salt
• ½ pepper, fresh, green, without seeds, very finely chopped
• some black pepper (from the mill)
• 2 anchovy fillets in brine (checked for remaining bones and removed if necessary)
• 8 slices of ham, prosciutto tuscano
• 80 g cheese, Pecorino from Siena (or milder from Pienza)
• 8 pork schnitzels from the ham (approx. 150 g)
• 100 g dried tomatoes in olive oil, finely chopped
• 400 ml gravy, homemade or from the jar
• 250 g mozzarella (buffalo mozzarella), finely diced
• 1 sprig(s) of thyme
• 1 sprig(s) rosemary
• 1 small garlic clove(s), small, squeezed
• 6 anchovy fillets in brine (checked for remaining bones and removed if necessary)
• 2 tsp tomato paste
• Salt, to taste
• Black pepper, freshly ground, to taste

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

without a bag

Wash the schnitzels and pat dry with kitchen paper. Then place each schnitzel, one at a time, in a large freezer bag (6 L capacity is optimal). Alternatively, you can use garbage bags or strong cling film. Flatten each schnitzel well with a heavy pan. The meat slices should increase in volume significantly. Then place them in the marinade. Simply mix all the ingredients together. The schnitzels should remain in the marinade for at least 24 hours. Up to 3 days is also fine. Then remove the meat slices from the marinade, drain on kitchen paper, and pat dry thoroughly on another layer of kitchen paper. For the pesto, grind all the ingredients in a mortar and pestle or mix in a food processor. Then spread with the pesto (similar to mustard on beef roulades). Now top with a slice of ham and the pecorino cheese and roll up tightly, being careful not to roll so tightly that the pesto is squeezed out. Layer the finished rolls in a baking dish. Bring the sauce ingredients to a boil in a saucepan and mix well. Then pour over the rolls and cook in the oven at 200°C for 20 minutes. Remove the roulades from the liquid and keep warm in another dish (or similar container) in the now-turned-off oven. Bring the sauce to a boil, pour through a sieve, and let it reduce a little longer. Serve with the baked potato pancakes from this database, along with grated cheese. In winter, Brussels sprouts with a crust of half ground hazelnuts and half breadcrumbs, toasted and coated in butter. Or, in summer, a fresh mixed salad with a creamy dressing, such as a cocktail dressing. Compared to the commercially available packets, this recipe is certainly more complicated, but the flavor and aroma are unsurpassed. I’ve also made this recipe with simple Black Forest ham and regular Gouda. I’ve also made the sauce simply from tomato paste, mozzarella, and spices, or replaced the anchovies with ready-made anchovy paste. I’ve also replaced the tomato pesto with store-bought and used only cow’s milk mozzarella for the sauce. The result was always good, and more flavorful than the packaged stuff. The rolls are delicious even without the marinade.