John Myers
Stuffed Schnitzel Roulades
The perfect stuffed schnitzel roulades recipe with a picture and simple step-by-step instructions.
- 5 thin Pork schnitzel – about 600 g
- Pepper from the grinder
- 250 g Mixed minced meat
- 125 g Mozzarella
- 30 g Sun-Dried tomatoes
- 10 black “Casablanca Provencale” olives
- 5 Roulade needles
- 2 tablespoon Sunflower oil
- 1 tablespoon Tomato paste concentrated three times
- 1 tablespoon Sweet paprika
- 150 ml White wine
- 150 ml Broth
- 2 Pinches Red chilli flakes
- 2 Pinches Mixed cornstarch
- Preliminary work: Finely dice the mozzarella and dried tomatoes; Core the olives and then halve or quarter, depending on size; Beat the schnitzel very thinly between foil, then lay out side by side and sprinkle with freshly ground pepper.
- Preparation 2: mix the minced meat in a bowl with the mozzarella and tomatoes, distribute evenly over the schnitzel and top with the olive pieces. Press the filling lightly with the flat of your hand and roll up the schnitzel to make roulades, pin the ends with a needle.
- Heat the oil in a pan. Fry the schnitzel roulades vigorously all around so that the roasted aroma, which is so important for the sauce, can develop. So when the meat is nicely browned, lift it out of the pan and set aside.
- Now let the chopped onions take color in the remaining pan fat, add the garlic, tomato paste and paprika and stir-fry for about 1 to 2 minutes, then immediately stir in the wine, broth and chilli flakes, put the schnitzel roulades back in the pan and Cover everything with a lid and simmer on a mild heat for about 15 to 20 minutes.
- If necessary, stir the stewed stock with a little bit of starch, season again to taste and serve. I served the delicious schnitzel roulades once with egg spaetzle with tender butter peas, a second time with dumplings and buttered Brussels sprouts.
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