Schnitzel Röllchen with Pesto or Spicy Salami

Ingredients

• 520 g thin pork schnitzels (4 thin pork schnitzels)
• 150 g basil pesto (jar)
• Salt
• pepper (ground)
• 2 tbsp olive oil
• 150 ml meat broth (instant)
• basil (for garnish)
• 520 g turkey schnitzels (4 turkey schnitzels)
• Salt
• pepper (ground)
• 1 tsp Paprika powder (hot)
• 12 slices paprika salami
• 4 slices Gruyère cheese
• 1 tbsp butter

Instructions

1. 1.

   For the schnitzel roulades with pesto, lightly pound the schnitzels to flatten them as needed, season with salt and pepper, and spread pesto on them. Roll up the schnitzels and secure with a toothpick.

2. 2.

   Brown the roulades all around in hot oil, then pour in broth and cover; cook over low to medium heat for about 15-20 minutes until done.

3. 3.

   Slice into roughly 2 cm thick pieces for serving, arrange on a plate, and garnish with basil.

4. 4.

   For the schnitzel roulades with paprika salami, lightly pound the schnitzels to flatten them as needed, season with salt and pepper, and sprinkle paprika powder. Top each schnitzel with 3–4 slices of salami and one slice of cheese, roll tightly, and secure.

5. 5.

   Brown the roulades all around in hot oil, then cook over low heat while turning several times for 15-20 minutes until fully cooked.

6. 6.

   Slice into roughly 2 cm thick pieces for serving, arrange on a plate, and garnish with basil.