Schnitzel rolls with cream cheese dip

Name: Schnitzel rolls with cream cheese dip
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 thick carrot (about 100 g); 4 (60 g each) thin escalopes of pork; 7-10 Tbsp Pepper; 100 g Bacon; 2 TABLESPOONS Herbal spice mix with vegetable oil "Toscana mix; 2 TABLESPOONS Oil; 100 g Double cream cream cheese; 3 TABLESPOONS Whipped cream; 1 collar Chives; 7-10 Tbsp Salt; 3 TABLESPOONS Red wine vinegar; 7-10 Tbsp various salad leaves; 7-10 Tbsp Basil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 thick carrot (about 100 g)
4 (60 g each) thin escalopes of pork
7-10 Tbsp Pepper
100 g Bacon
2 TABLESPOONS Herbal spice mix with vegetable oil "Toscana mix
2 TABLESPOONS Oil
100 g Double cream cream cheese
3 TABLESPOONS Whipped cream
1 collar Chives
7-10 Tbsp Salt
3 TABLESPOONS Red wine vinegar
7-10 Tbsp various salad leaves
7-10 Tbsp Basil

Directions

1
Peel and wash the carrot and cut it lengthwise into very thin slices. Wash the cutlets, dab dry and season with pepper. Put 3-4 slices of bacon next to each other and place a slice of escalope on top.
2
Spread the meat with some herb paste and cover with some carrot slices. Roll it up, fix it with wooden skewers and fry it in hot oil all around for about 20 minutes. In the meantime, stir cream cheese and cream until smooth.
3
Wash the chives, dab dry and cut into fine rolls. Stir under the dip. Season with salt and pepper. Remove the meat rolls from the frying fat and allow to cool slightly. Mix the cooking fat with vinegar.
4
Remove the wooden skewers from the roulades, cut the roulades into slices. Arrange on a colourful salad and pour the marinade over it. Garnish with basil leaves as desired.