Green Cutlet Roll

Rating: 2.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Clean, rinse and blanch the spinach. Strain in a sieve, rinse with cold water. Drain, form in a kitchen towel and squeeze well, then chop very finely.

Flatten the cutlets, season on both sides with salt and pepper. Skin the garlic and press it through a press.

Mix the mince with the garlic, the onion cubes and the spinach. Season the mixture with salt and freshly ground pepper and spread it on the cutlets. Roll the meat into roulades and tie with spaghetti.

Heat a small amount of clarified butter in a large roasting pan and fry the roulades heartily in it. Peel and dice the carrot, chop the celery. Add to the roasting pan together with the flour and fry as well. Add the paradeis pulp and extinguish with hot water. Season with clear grained soup. Cook the roulades for twenty-five to thirty-five minutes.

Remove the roulades from the sauce and keep warm. Pass the sauce through a sieve and refine with the fresh cream. Cut the meat diagonally into slices, arrange on a heated plate with a little bit of sauce, offer the rest of the sauce separately.

Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?

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