German Pork Rolls

German Pork Rolls, or called in German “Schnitzelrouladen”, are easy to make. The pork rolls are filled with carrots, lettuce on a layer of creamy horse radish. It sounds like a bit of an “un-german” version but let me assure you, it’s a German recipe. Happy Cooking!

Ingredients German Pork Rolls

– Serves 4 –
250 g carrots
4 pork schnitzel (150g each)
1 small butter lettuce
2 tbsp creamy horseradish
salt, pepper to taste
4 tbsp oil
1/8 l beef broth instant
1/4 l milk
3 shallots
300 g frozen peas
1/2 cup heavy cream
1-2 tbsp potato starch
1 bunch chives
potatoes for mashed potatoes

Cooking Instructions German Pork Rolls

– Peel carrots, cut in fine stripes Julienne style.
– Tenderize the meat briefly, the best is to use a metal pounder – Find it here – 
– Place pork slices next to each other.
– Wash lettuce and spin dry.
– Spread a thin layer of horseradish on each pork slice, then place 1-2 leaves on top.
– Add some carrots and roll them, pin with tooth picks or use Rouladen pins.
– Heat 2 tbsp oil in a skillet and brown rolls briefly.
– Add broth and let saute for 15 – 20 minutes.

– Make mashed potatoes and fill content in a decorating bag with a star nozzle.
– On a greased baking tray squirt little “roses” and bake them in pre-heated oven on 375 F for about 10 minutes until they are golden brown.
– Peel shallots, cut in half if necessary.
– Saute shallots in remaining oil, add remaining carrots and peas, saute them until tender, then shortly before serving add chopped lettuce leaves to the vegetable,
– Spice with salt and pepper to taste.
– Remove rolls from the skillet and keep them warm.
– Add heavy cream to skillet, add starch and bring to a brief boil, the sauce should have thickened.
– Cut chives and add to the sauce.
– Spice with salt and pepper.
– Remove toothpicks or pins before serving.

Serve together on a warm plate.