Herb roulades with Parma ham pecorino heart

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
5 2
The inner values count, and schnitzel rolls can sing a song about that. Nevertheless, it is wonderful to spoil our guests with something for the eye ... a fine salad of green asparagus, for example, with orange vinaigrette and nuts as well as oven-baked cream potatoes
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 4
  • 500 g green asparagus
  • 2 small oranges
  • 1 TABLESPOON light balsamic vinegar
  • 7-10 Tbsp salt, pepper, sugar
  • 3-4 Tbsp Oil
  • 40 g White bread (from the day before)
  • 60 g Pecorino (piece; alternatively parmesan)
  • 5 Stem/s Parsley
  • 3 Stem/s Thyme
  • 2 stem(s) Sage
  • 1 Egg (Gr. M)
  • 1 additional egg yolk (Gr. M)
  • 4 Pork cutlet (approx. 140 g each)
  • 4 Disc/s Parma ham
  • 800 g baby potatoes
  • 1 Garlic clove
  • 2 TABLESPOONS Walnut kernels
  • 2 TABLESPOONS Flour
  • 100 ml dry white wine
  • 250 g Whipped cream
  • 7-10 Tbsp Kitchen yarn

Directions

  1. 1

    For the salad, wash the asparagus and cut the ends off generously. Cut the asparagus spears lengthwise into thin strips with an asparagus peeler. Peel oranges so thickly that the white skin is completely removed. Use a sharp knife to cut out the fillets between the parting skins. Squeeze the juice out of the parting skins. Mix orange juice, vinegar, salt, pepper and 1 pinch of sugar. Fold in 2-3 tablespoons of oil. Mix with asparagus and orange filets and let it soak for about 1 hour.

  2. 2

    For the roulades crumble the bread roughly. Grate cheese finely. Wash the herbs, shake dry and pluck off the leaves. Chop the parsley. Mix bread, cheese, parsley, thyme, egg and egg yolk. Season with salt and pepper. Dab the schnitzel dry, tap a little flatter. Season with salt and pepper. Cover each cutlet with 1 slice of ham. Spread herb mixture on top. Roll up cutlets and tie them with kitchen string, tying 2-3 sage leaves each.

  3. 3

    Preheat the oven for the potatoes (electric oven: 200 °C/circulating air: 180 °C/gas: see manufacturer). Wash potatoes thoroughly and cut in half. Put them into a large ovenproof dish and season with salt. Bake in a hot oven for about 20 minutes.

  4. 4

    Peel and chop the garlic. Roast the walnuts in a large pan without fat until golden brown. Take out and let cool down. Turn roulades in flour. Heat 1 tbsp. oil in the pan. Fry the roulades in it until golden brown all around and take them out. Sauté the garlic in the frying fat. Deglaze with wine and cream, bring to the boil. Season with salt and pepper. Add the roulades to the potatoes in the dish, pour the sauce over them and continue cooking for about 30 minutes.

  5. 5

    Coarsely chop the nuts and mix with the asparagus salad. Remove roulades and cream potatoes from the oven. Serve with asparagus salad.

Nutrition Facts

KCAL
770 kcal
CARBS
51 g
FATS
38 g
PROTEINS
50 g