Ingredients
-
3
-
2
-
1
-
1
-
4
-
2
-
1
-
-
1
-
1/2
-
2
-
-
-
-
Directions
Orange and Lemon Schnitzel Rolls,I made this today and it tasted good, BUT I would use veal schnitzel instead of beef. Maybe the beef used was from the very rear end of the schnitzel, the meat was tough, but the innards were good :-),We enjoyed this recipe. For once I didn’t change any ingredients & found it was perfect for us. It was abit difficult to roll the pork keeping the breadcrumb mixture inside. What fell out I sprinkled on top. used my homemade canned asian plum sauce and it worked well. This one is a keeper, thanks for sharing Doreen.,Delicious! I did use veal and it was tender–but given the cost of veal, and since the sauce and stuffing are predominant flavors, I think I will use pork in the future. Since I could find no prepared “spice plum sauce,” I made Recipe #136437 to use. Tart, sweet and it worked nicely. I certainly will make this again.
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Steps
|
1
Done
|
Beat the Schnitzel to an Even Thickness With a Meat Mallet. Cut in Half. |
|
2
Done
|
Put Breadcrumbs in a Bowl With the Orange and Lemon Rind. |
|
3
Done
|
Slice Spring Onions Finely. |
|
4
Done
|
Mix Into Breadcrumbs With Orange Juice, Salt and Pepper. |
|
5
Done
|
Divide the Crumb Mixture Evenly Between the Schnitzel, Place the Stuffing Down the Middle. Roll Up the Schnitzels Like a Parcel (secure With a Tooth Pick If Required), and Place Side by Side in a Greased Oven Dish. |
|
6
Done
|
Mi X Plum Sauce and Extra Orange Juice Together and Pour Over the Schnitzels. |
|
7
Done
|
Bake, Covered, at 180 C For 40 Minutes. |
|
8
Done
|
Uncover and Bake a Further 10 Minutes. |
|
9
Done
|
Sprinkle Parsley to Serve. Just a Note the Plum Sauce and Orange Juice Heated Together Goes Really Well Over Fried Sausages. |
|
10
Done
|
(i Had Some Leftover and Tried It). Cheers, Doreen Doreen Randal, Wanganui. |
|
11
Done
|
New Zealand. |
