Schnitzel Roll-ups with Pesto Or Spicy Salami
Ingredients
- For the schnitzel roll-ups with pesto
- 4 thin Pork cutlets about 130 grams (approximately 4.5 ounces)
- 150 grams Basil pesto (from a jar)
- salt
- freshly ground peppers
- 2 tablespoons olive oil
- 150 milliliters Beef broth (instant)
- Basil (for garnish)
- For the schnitzel roll-ups with paprika salami
- 4 Turkey cutlets about 130 grams (approximately 4.5 ounces)
- salt
- freshly ground peppers
- 1 teaspoon ground paprika (hot)
- 12 slices Paprika salami
- 4 slices Gruyere
- 1 tablespoon butter
Preparation steps
For the schnitzel roll-ups with pesto, pound the schnitzel out until flat, season with salt and pepper and brush with pesto. Roll up the schnitzels and secure with a wooden skewer.
Fry the roll-ups until brown in hot oil, then pour in the beef broth. Cover and cook over low to medium heat for about 15-20 minutes.
To serve, cut into about 2 cm (approximately 1 inch) thick slices and garnish with basil.
For the schnitzel roll-ups with paprika salami, pound out the schnitzel until flat, season with salt and pepper and sprinkle with paprika. Cover the schnitzel with 3-4 slices of salami and 1 slice of cheese, roll up, and secure with a wooden skewer.
Fry the roll-ups until brown in hot butter, then turn heat to low, and cook, stirring frequently, for 15-20 minutes.
To serve, cut into about 2 cm (approximately 1 inch) thick slices and garnish with basil.
