A wonderful recipe for the cold season. The simple ingredients and the little time required make these schnitzel roulades a classic. And best of all: children love it too.
Ingredients for 2 people
- 250 grams of carrots
- 1 onion
- 2 thin pork cutlets
- Salt and pepper
- 1-2 tsp grainy mustard
- 2 small gherkins
- 3 tbsp oil
- 150 ml clear instant broth
- 320 grams of potatoes
- 100 g of frozen peas
- some parsley
- 10 g butter or margarine
- 1 tsp cornstarch or sauce thickener
- 50 g sour cream
Preparation
- Peel the onions and carrots and cut them into fine slices. Then rinse the pork schnitzel briefly under water, pat dry with kitchen paper and season with salt and pepper.
- Then spread the pork schnitzel with the grainy mustard, place 2/3 of the onions and 1 gherkin on each. Now roll up the pork schnitzel and pin or tie with a roulade needle or string.
- Heat a pan, add 1 tablespoon of oil and when the oil is really hot, add the pork roulades. Add the remaining onion slices to the pork roulades in the pan, season everything and deglaze with the broth.
- Cover and simmer for 10-15 minutes.
- Wash the potatoes and cut them into wedges. Place in a pan with the remaining oil and fry until golden brown on all sides, about 10 minutes.
- Place the carrots and frozen peas in a saucepan of boiling salted water, cover, and simmer for about 2 minutes. Melt the butter or margarine and toss the carrots, peas, and chopped parsley in it.
- Remove the roulades from the pan after 15 minutes. Mix the starch or the sauce thickened with the sour cream and add to the stock. Bring everything to a boil and then taste the resulting sauce.
- Arrange the roulades on the plates with the vegetables, the potato wedges, and the sauce. Good Appetite.
Useful additional knowledge
If peas and carrots are not your favorite foods, they can easily be swapped out for other vegetables. In winter, Brussels sprouts or leeks are certainly very tasty with this dish. By the way, children like it very much if you look after the potato wedges with a little sweet paprika before frying them. This way they get nice and crispy.
