Pork Rolls Filled with Vegetables and Mashed Potatoes

Ingredients

• 4 thin, large pork cutlets (about 180 g each)
• 2 tbsp mustard (coarse)
• 1 tsp flour
• 1 egg yolk
• 2 bunches vegetable stock greens
• 1 tbsp butter
• 1 tbsp Crème fraîche
• Salt
• Pepper (freshly ground)
• nutmeg
• 1 Tbsp clarified butter
• 150 ml meat broth
• 1 tbsp finely chopped parsley
• 700 g potatoes
• Salt
• Pepper (freshly ground)
• 2 tbsp butter
• 100 ml whipping cream
• nutmeg

Instructions

1. 1.

   Wash and peel the potatoes, boil in salted water for about 25-30 minutes.

2. 2.

   Meanwhile wash, trim and finely dice the vegetable stock greens, then sauté in hot butter for about 5 minutes. Stir in crème fraîche and season with salt, pepper, and nutmeg.

3. 3.

   Flatten the pork cutlets slightly, season with salt and pepper. Mix mustard with egg yolk and flour, spread on the cutlets, top with the vegetables, roll tightly into roulades, shape them, and tie securely. Brown the roulades in hot clarified butter all around, pour in meat broth, add remaining vegetables, cover and simmer over low heat for about 15-20 minutes, turning occasionally.

4. 4.

   Drain the potatoes, let them dry, then press through a potato masher and mix with butter and cream to make a mash. Season with salt, pepper, and nutmeg.

5. 5.

   Remove the roulades from the sauce, cut them diagonally after removing kitchen twine, serve on plates with sauce and mashed potatoes, sprinkle with parsley, and offer salad on the side.