John Myers
Contents
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Ingredients
- 4 small Veal schnitzel
- Salt and pepper
- 4 Discs Bacon slices
- 0,5 bunch Sage fresh
- 20 g Butter
- 1 tbsp Oil
- 100 ml White wine dry
- 100 g Porcini mushrooms fresh
- 1 medium sized Red Onion
- 20 g Dried tomatoes
- 500 ml Vegetable stock
- 150 g Risotto rice
- 30 g Butter
- Salt and pepper
- 30 g Grated Gouda
Instructions
- Knock the schnitzel flat, season with salt and pepper. Cover each with 1 bacon slice and 3-4 sage leaves. Roll up and stick together with wooden sticks.
- Heat the butter and oil in a pan and fry the roulades on all sides over a medium heat for about 12 minutes. In the last 2 minutes, add the remaining sage. Dissolve the roasted meat with white wine and pour over the roulades.
- Clean the stone mushrooms and cut into large pieces. Peel the onion and cut into cubes. Cut the tomatoes into strips.
- Heat the butter in a saucepan and sauté the rice with the onion until translucent. Pour 1/4 of the stock. Cook the risotto while stirring for about 20 minutes, gradually adding the remaining stock.
- In the last 5 minutes add the tomatoes and porcini mushrooms. Season with salt and pepper. Sprinkle with freshly grated Gouda or Parmesan.
- Arrange the saltimbocca roulades with the mushroom rice on a plate and serve.
Nutrition
Serving: 100gCalories: 149kcalCarbohydrates: 12.7gProtein: 3.4gFat: 8.6g
