Schnitzel rolls with rosemary potatoes

Name: Schnitzel rolls with rosemary potatoes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg new potatoes; 5-6 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 0?$? Branches of rosemary; 4 thin pork cutlets (approx. 150 g each); 8 discs Bacon; 4–8 fresh bay leaves; 1 Organic Lime; 7-10 Tbsp Freezer bag; 4 wooden skewers

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg new potatoes
5-6 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
0?$? Branches of rosemary
4 thin pork cutlets (approx. 150 g each)
8 discs Bacon
4–8 fresh bay leaves
1 Organic Lime
7-10 Tbsp Freezer bag
4 wooden skewers

Directions

1
Wash the potatoes thoroughly, peel if necessary and cut into pieces. Distribute on a baking tray. Sprinkle with 3-4 tablespoons of oil and season with salt. Wash the rosemary, dab dry. Chop half and sprinkle on top.
2
Bake in the preheated oven (electric oven 200 °C/ convection oven: 175 °C/gas: level 3) for 30-40 minutes. Turn over in between.
3
Wash the meat, dab dry and cut in half lengthwise and crosswise. Place one after the other in a freezer bag and beat very flat with a saucepan. Season with pepper. Cut the bacon in half lengthwise.
4
Place 1 slice of bacon on each cutlet and roll up. Wash the bay leaf, dab dry. Put 4 rolls with 1-2 bay leaves each on the skewers.
5
Heat 2 tablespoons of oil in a large frying pan. Fry the skewers for 3-4 minutes on each side. Cut remaining rosemary twigs into small pieces. Wash the lime, grate dry and cut into slices. Fry both for about 2 minutes.
6
Season with a little salt. Serve with the potatoes.