Stuffed Schnitzel, Bacon-wrapped Roulade, and Crostini Mixed Grill
Ingredients
- For the stuffed Schnitzel
- 1 thick Pork cutlet (about 160 grams)
- 50 grams Ground meat
- 1 tsp diced shallot
- ½ garlic clove (pressed)
- salt
- freshly ground peppers
- 1 Tbsp Basil (finely chopped)
- vegetable oil
- For the bacon-wrapped roulade
- 1 thin slice Escalope (about 100 grams)
- 1 slice Bacon
- Basil
- 1 small carrot (cut into matchsticks)
- salt
- freshly ground peppers
- ½ Tbsp butter
- for the crostini with Spinach
- 50 grams Spinach
- 10 grams Bacon
- 1 Tbsp diced shallot
- salt
- freshly ground peppers
- ½ Tbsp butter
- 1 white bread
- for the crostini with peppers
- 1 Tbsp yellow Bell pepper
- 1 Tbsp Red Bell pepper
- 3 big black Olives (pitted and sliced)
- ½ Tbsp butter
- salt
- freshly ground peppers
Preparation steps
For the stuffed schnitzel, cut a deep pocket into pork cutlet.
Chop shallots and garlic and cook in hot oil. Season with salt and pepper, add basil, mix and allow to cool slightly.
Stuff filling into pocket of pork, closing with a wooden skewer. Brush with oil, season with salt and pepper and broil in oven on each side for about 4–5 minutes.
For the bacon-wrapped roulade, season meat with salt and pepper and top with basil leaves.
Saute carrots in butter with a little salt for 3 minutes. Let simmer, place on top of basil leaves and meat. Roll meat into a roulade and wrap with bacon. Pin closed and grill on a hot grill.
For the crostini with spinach, rinse spinach and blanch in boiling salted water for 2 minutes. Drain.
Cook bacon and shallots in butter until cooked, add in spinach and heat together. Arrange on a toasted white bread triangles.
For the crostini with peppers, dice bell peppers and saute in hot butter for about 4 minutes. Add olive slices, season with salt and pepper and arrange on toasted white bread triangles. Serve together with spinach crostini, stuffed pork, and bacon-wrapped roulade.
