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Fine Schnitzel Roulades with Potato Wedges

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

  1. 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.
  2. 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.
  3. 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.
  4. Cover and simmer for 10-15 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

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Cooking Tips

Cutting Onions: Simple Instructions For Fine Cubes

Chopping onions is one of the most disliked cooking tasks for many. We show you two methods with which you can easily cut onions into small pieces or into rings.

Slicing Onion: Onion rings are the easiest

The easiest way is to cut an onion into many (half) onion rings. You take advantage of the structure of the onion:
First, peel and halve the onion. It is important that you cut through the onion on the side where the tuber base is located.
Then place the onion with the flat side on a board and cut narrow strips down the side.
The thinner the strips, the thinner the onion rings.
Tip: If you want whole rings instead of half onion rings, you must not halve the onion beforehand.

Cut the onion into very small pieces

To dice the onion, the following three-step method works best. However, it is not very easy. That’s why you’ll find an easier way to cut onions below.

1. First, peel and halve the onion and place it in front of you with the base of the bulb facing you.
Then use a knife to cut narrow strips into the onion half.
However, you don’t cut all the way to the back end, but stop just before the end. This way the onion doesn’t fall apart.

Cut onion – Step 2

2. Next, you need to rotate the onion 90 degrees and cut horizontal strips into the onion at the open end (see image). You need a sharp knife for this and you have to be careful not to cut yourself.

You should cut about three strips horizontally into the onion.
Again, don’t cut all the way to the end of the onion to keep it from falling apart.

Third cut: Dice the onion

3. Finally, cut the onion into small cubes. To do this, cut straight strips into the onion.

Since you rotated the onion in the previous step, cutting the strips again creates small cubes.
The thinner the strips, the smaller the cubes.
You can finally cut the end piece into small pieces.
This method gives you very fine onion pieces. However, you need to try them on an onion or two first and get some practice. If you don’t get along with this method, we have an easier method for you. The onion pieces don’t get that small.

Alternative method of slicing onions

First you need to peel and halve the onion.
Then you have to cut the onion into thin strips as with the halved onion rings.
Now turn the onion 90 degrees and cut it again into thin strips.
However, please note:
The onion pieces get bigger because the horizontal cut is missing.
Since there is no real end piece, you have to be careful not to slip off with the knife, especially at the end.

Cut onions without tears – 3 tips

The two substances alliinase and alliin are in the onion. When cutting onions, they meet and make our eyes water. This is a natural defense mechanism of the plant to protect itself from mice and other animals. The following tips will help:
Safety goggles or diving goggles ensure that the substances from the onion do not get into your eyes.
If you cut the onion at the window, you cry less. Because the onion vapors can be drawn off directly.
You can also peel the onion under water, for example in a bowl. The water ensures that the vapors cannot rise.

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Cooking Tips

The Fine Difference: About the Coffee Varieties Arabica and Robusta

Altogether, over 100 types of coffee are known, but only two of them are really relevant for the coffee drinker: Arabica and Robusta. But what is the difference between these two types?

Arabica or Robusta? Arabica is often sold to us as “the better coffee”. But is there something to it?

Until the discovery of Robusta at the end of the 19th century, Arabica was the only decisive plant in commercial coffee cultivation, but it has its pitfalls. The Arabica plant is very susceptible to diseases such as coffee rust, which affects the leaves and ultimately causes the entire plant to die. In addition, it is only suitable for certain climatic conditions. The Arabica plant only grows at certain altitudes, which ideally have temperatures of 18 to 22 degrees. In addition, too much wind, humidity and heat cause problems for the Arabica. The Robusta, on the other hand, lives up to its name: It is insensitive to diseases such as coffee rust and tolerates more heat and moisture.

The outside of the bean (appearance)

At first glance, it seems difficult to tell Arabica and Robusta beans apart, as the two beans look very similar. Here are a few features to guide you. The Arabica bean has an elongated, oval shape and is larger than the Robusta bean. Where this has a small, rounded shape. Another distinguishing feature, which is more popular than found common enough to be identified as a feature, is the indentation in the middle. In the case of the Arabica bean, this is S-shaped, whereas in the case of the Robusta bean, it is often wider and straight.

Most important: taste

The Arabica beans often taste fruity, aromatic and less bitter. Remain sweet in the taste range. To put it bluntly, the beans of the Robusta coffees have something “mouldy”. They taste earthy or nutty, and have notes of wood or leather in their taste. In general, they are also stronger and have more bitter substances. This is why Robusta beans are more dominant in terms of taste in a bean mixture than their bean partner Arabica.

Acid & caffeine: Key ingredients

Raw Robusta beans have nearly double the caffeine and chlorogenic acid content compared to the raw Arabica bean variety. When the roasting begins, however, many things change in the bean types. While the percentage of caffeine hardly decreases, the proportion of chlorogenic acid decreases over time and depending on the roasting process. However, the acid does not disappear completely. It is partially converted into aromatic substances, from where the bean gets its certain intensity. Overall, this results in the Arabica bean having a light, mild and floral flavor and a defined acidity. The Robusta bean, on the other hand, has a much more distinctive, earthy and nutty taste. To explain: Chlorogenic acid is an ester of caffeic acid and is also found in nettles, valerian and St. John’s wort. It is debatable whether it is predominantly positive or negative for the human organism.

About the plant: Cultivation and harvest of the bean varieties

The Arabica plant reaches a height of approx. 2 to 5 meters in cultivated cultivation and needs a temperature of 15 to 20 degrees and an annual rainfall of between 1200 and 2200mm for good growth. This bean can be optimally grown at an altitude of 600 m and up to approx. 2300 m. It usually takes 7 years from cultivation to the first harvest. Well-known growing areas of the Arabica bean are South America, Africa, Australia and Indonesia. The Robusta plant grows to a height of up to 7 meters in the cultivated area. Ideal climatic conditions are: 2200 – 3000mm of precipitation, 18 to 36 degrees temperature, and a cultivation height of up to approx. 600 metres. Central growing areas are Vietnam, India, Africa and Indonesia. The great advantage of the Robusta bean becomes apparent during the harvest: Since the ripe cherries simply get stuck on the branches, they are much easier to harvest than the falling (and then quickly rotting) Arabica beans.

The beans in world trade

Robusta is significantly more economical than the Arabica bean due to the cultivation height and the easier harvest. This also explains the difference in price: Robusta coffee costs only a fraction of Arabica coffee. Nevertheless (or perhaps because of this) only 25% of the coffee grown worldwide is Robusta. The Robusta bean is used in many mass roasts and in various instant coffees. Although there are high-quality Robusta bean varieties that are grown in India, Ecuador and Brazil, these tend to go under due to a lack of market presence.

Roasting – what makes the bean tasty

The time to maturity increases the higher the corresponding coffee bean is grown. When roasting, the degree of browning can be adjusted individually – the longer the bean is roasted, the stronger the bean tastes. It is roasted at a temperature between 180 and 220 degrees. In the process, amino acids and sugars are reassembled, resulting in the formation of an estimated 1,000 aromas or chemical compounds. The longer a bean is roasted, the less acid and the more bitter substances it contains.

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