Schnitzel rolls with wild garlic cream

AUTHOR
Janie Gentry
DIFFICULTY
very easy
RATING
3 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 2
  • 1 collar Wild garlic (approx. 50 g)
  • 1 Shallot
  • 80 g fat-reduced cream cheese (5% fat absolute)
  • 1 TABLESPOON Breadcrumbs
  • 7-10 Tbsp salt and pepper
  • 500 g Carrots
  • 250 g Potatoes
  • 2 thin pork cutlets (approx. 125 g each)
  • 1 TABLESPOON Oil
  • 1 knife tip clear broth (instant)
  • 1 large freezer bag
  • 4 little wooden skewers

Directions

  1. 1

    Wash the wild garlic, shake dry and finely chop the leaves. Peel and chop the shallot. Mix cream cheese, wild garlic, shallot and breadcrumbs. Season to taste with a little salt and pepper.

  2. 2

    Peel, wash and chop the carrots and potatoes. Cover and cook in little salted water for 15-20 minutes until soft.

  3. 3

    Dab schnitzel dry, cut in half crosswise and tap thinly in the freezer bag with a pan bottom. Season schnitzel with pepper. Spread wild garlic cream on top so that there is an approx. 1 cm wide rim all around.

  4. 4

    Roll it up, pin it with wooden skewers.

  5. 5

    Heat the oil in a coated pan. Fry the rolls in it all around. Pour on 1/8 l water, add broth. Cover and braise over medium heat for about 8 minutes.

  6. 6

    Drain carrots and potatoes, except for approx. 5 tbsp. cooking water, and mash coarsely. Season to taste with salt and pepper. Arrange everything.

Nutrition Facts

KCAL
370 kcal
CARBS
31 g
FATS
10 g
PROTEINS
37 g