John Myers
Schnitzel Rolls
The perfect schnitzel rolls recipe with a picture and simple step-by-step instructions.
- 2 Pc. Chicken breast
- Salt pepper
- 4 Discs Salmon ham
- 2 Discs Raclette cheese
- 1 Pc. Shallot
- 2 tbsp Chives rolls
- 1 tbsp Oil
- 0,125 l Milk
- 100 g Cream cheese
- 100 g Cherry tomatoes
- 2 tbsp Grated cheese
- I served asparagus with the rolls. Classically cooked only in water with salt, sugar, lemon wedges and a little butter.
- Cut the chicken breast crossways, but don’t cut it all the way through so that you can unfold the meat, then place between 2 sheets of cling film and pound it flat.
- Salt and pepper the chicken breasts. Now place 2 slices of salmon ham and a slice of raclette cheese on each piece of meat.
- Roll up the rolls and secure with a toothpick or roulade needle.
- Finely chop shallot and chives or cut into rolls.
- Heat the oil in a pan and fry the rolls on all sides, remove and place in a baking dish.
- Now preheat the oven to 200 ° C. Sweat the shallot cubes in the remaining oil until translucent. Pour in the milk and dissolve the processed cheese in it. Stir in the chives and season the sauce with salt and pepper.
- Pour the sauce over the meat rolls, sprinkle with the grated cheese and bake on the middle shelf for approx. 15 minutes. 5 minutes before the end of cooking, add the halved cherry tomatoes to the sauce and finish cooking.
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