Spicy mustard rolls

Ingredients for 2 servings:

• 2 thin pork schnitzels
• 2 bunch of spring onions
• 2 carrots
• Mustard, hot
• 200 ml vegetable stock
• 2 tbsp tomato paste
• 2 tbsp cream cheese
• salt and pepper
• oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pork schnitzel with a twist

Wash and trim the spring onions and carrots. Cut the spring onions into thin rings and the carrots into slightly larger cubes. Season the schnitzels with salt and pepper on both sides, brush one side generously with mustard, and top with a few spring onion rings. Roll them up like roulades and secure with string, roulade clips, or skewers. Heat about half a teaspoon of oil in a high pan and fry the rolls well on all sides. When the meat is well browned and seared on all sides, remove the rolls from the pan and fry the carrot cubes. Add 2 tablespoons of tomato paste, fry briefly, and then pour in about 200 ml of vegetable stock. Return the meat to the pan, cover, and simmer over low heat for about an hour. Just before the end of the cooking time, add the remaining spring onions to the sauce and stir in 2 tablespoons of cream cheese. Season to taste with salt and pepper. This goes well with spaetzle (see photo!) and a fresh seasonal salad.