in Switzerland

Swiss cheese roulades in a Roman pot

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Ingredients for 4 servings:

  • 4 pork schnitzels
  • 4 slices of Emmental cheese
  • 4 slices of raw ham (thin slices)
  • 1 small can of tomato paste
  • 1 cup(s) water
  • Salt
  • Paprika powder, sweet

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 30 minutes

Top each schnitzel with a slice of cheese and a slice of ham. Roll up starting at the short end, secure with roulade clips or wrap with twine. Season lightly with salt and paprika. Mix the tomato paste with water. Place the roulades in the soaked earthenware pot and pour in the liquid. Place in a cold oven and braise at 220°C (425°F) top/bottom heat for 75 minutes. The ham and cheese will transfer some of their flavor to the meat, so don’t overseason. Serve with potatoes and vegetables, as desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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