Schnitzel Roll-ups with Pesto Or Spicy Salami

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Schnitzel Roll-ups with Pesto Or Spicy Salami
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
8
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
How healthy are the main ingredients?
saltolive oilBasil

Preparation steps

1.

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.

2.

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.

3.

To serve, cut into about 2 cm (approximately 1 inch) thick slices and garnish with basil.

4.

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.

5.

Fry the roll-ups until brown in hot butter, then turn heat to low, and cook, stirring frequently, for 15-20 minutes.

6.

To serve, cut into about 2 cm (approximately 1 inch) thick slices and garnish with basil.