Schnitzel rolls with potato gratin (slim while you sleep)

For 2 people
  • 1 clove of garlic
  • 1/2 l vegetable broth
  • dried thyme
  • 500 g Potatoes
  • 1/2 Bund Parsley
  • 1 Apple
  • 500 g Sauerkraut
  • 2 lean pork schnitzel (approx. 100 g each)
  • Salt
  • Pepper
  • 1 EL Rapeseed oil
  • cling film
  • wooden skewers
60 minutes
light
1.
Peel the garlic, press through a garlic press. Season the broth with garlic and thyme and bring to the boil. Peel and wash the potatoes and slice them into thin slices. Layer the potatoes in 2 small flat dishes. Pour 400 ml of prepared stock over them. Baked in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 40 minutes
2.
Wash the parsley, dryShake, pluck the leaves from the stems and chop, except for something to garnish. Peel and quarter the apple, remove the core. Roughly grate the quarters. Mix the sauerkraut, apple and parsley. Place the schnitzel between 2 layers of foil and pound flat. Season with salt and pepper and top with 2 tablespoons of sauerkraut mixture, roll up and secure with wooden skewers
3.
Heat the oil in a pan and fry the roulades for about 5 minutes. Take out, add the sauerkraut mixture to the pan. Pour in the rest of the broth, add the roulades and stew in a closed pan for about 15 minutes, stirring occasionally. Serve gratin, sauerkraut and schnitzel rolls
1 person approx:
  • 410 kcal
  • 1720 kJ
  • 30 g protein
  • 8 g ​​fat
  • 47 g carbohydrates

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