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 I used was from the very rear end of the schnitzel, the meat was tough, but the innards were good :-)"
 
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photo by BarbryT photo by BarbryT
photo by BarbryT
Ready In:
1hr 15mins
Ingredients:
11
Serves:
3
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ingredients

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directions

  • Beat the schnitzel to an even thickness with a meat mallet. Cut in half.
  • Put breadcrumbs in a bowl with the orange and lemon rind.
  • Slice spring onions finely.
  • Mix into breadcrumbs with orange juice, salt and pepper.
  • 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.
  • Mi x plum sauce and extra orange juice together and pour over the schnitzels.
  • Bake, covered, at 180 C for 40 minutes.
  • Uncover and bake a further 10 minutes.
  • Sprinkle parsley to serve. Just a note the plum sauce and orange juice heated together goes really well over fried sausages.
  • (I had some leftover and tried it). Cheers, Doreen Doreen Randal, Wanganui.
  • New Zealand.

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Reviews

  1. I haven't tried this recipe yet, but I am very familiar with schnitzel, having lived in Germany for 9 years. Rather than use veal in this recipe I suggest using boneless pork, which is what is used by the German restaurants I've eaten at here in the US use. It's also my meat of choice when I make schnitzel. Pork is light in color like veal, which also gives it an authentic look.
     
  2. 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. I used my homemade canned asian plum sauce and it worked well. This one is a keeper, thanks for sharing Doreen.
     
  3. 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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