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Bacon and Pork Schnitzel Roulade
Serves 4
200g 100% New Zealand Trim Pork Schnitzel
200g bacon rashers
1 cup soft breadcrumbs
2 tablespoons chopped fresh herbs such as thyme, parsley and sage
1 medium onion, peeled and diced
1 apple, cored and diced
1 egg, lightly beaten
Freshly ground black pepper, to taste
Preheat oven to 175°C.
Place schnitzel on board and beat to flatten out.
Cover completely with bacon rashers.
With a mortar and pestle, a food processor or stick blender, mix all remaining ingredients together to form a paste.
Spread paste over the bacon rashers.
Roll the schnitzel and place fold-side down on baking paper in a baking tray.
Bake in oven until surface browned, 15-20 minutes.
Serve sliced with mashed kumara and stir-fried vegetables as a main course or sliced on a tray with toothpicks as a pre-dinner snack.
Alternative Cooking Method:
The roulade can also be cooked in a heavy-based fry pan or in a hooded BBQ.
Cook's Note:
The extra taste sensation from the bacon rashers is a winner. If you have an extra rasher or two, simply dice it and add to the paste or make a sauce by stir-frying it in a cup of apple juice. Heat over low heat until reduced and thickened then pour over the roulade. Alternatively lightly panfry as a cook's treat! |
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