Wonderful rolls, juicy and tangy, I’ll make more and I advise you
- 8 mini pork schnitzels (each weighing 90 grams),
- large onion 1 pc.
- garlic 2 cloves,
- Chopped tomatoes 1 large (425 gr),
- salt / pepper ,
- 2 tsp. liquid honey
- 16% cottage cheese (Philadelphia) 100g.
- 1-2 tbsp. pesto sauce
- sun-dried tomatoes 80-100g.
- 2 Tbsp. olive oil
STEP BY STEP RECIPE
Wash the meat, dry it with paper towels and beat it between cling film.
In a bowl mix cottage cheese with pesto and strips of sun-dried tomatoes
(Pesto can be quickly made by ourselves: we beat in a blender a bunch of basil, a couple of spoons of olive oil, a small handful of walnuts or pine nuts, some hard cheese and a clove of garlic).
Spread the mixture on the schnitzels, wrap them in rolls and pinned with wooden skewers.
In a pan, fry diced onions and finely minced garlic, add the tomatoes from the jar and honey, season and stew for a couple of minutes.
In another pan, fry the rolls on all sides over medium heat, transfer them to the pan over the sauce, cover and stew for about 15-30 minutes, depending on the thickness and quality of the meat.
Since our dish is Italian, we serve it with pasta
Not forgetting to remove the wooden skewers!