Roll Up the Schnitzel

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30 min


    • 1 1/2 lbs
      750 g
      Canadian Pork Leg Inside, Scallopini or Schnitzel
    • 1 cup
      250 mL
      crushed pineapple in juice
    • 11/2 cups
      375 mL
      plain croutons or day-old bread cubes
    • 1/3 cup
      75 mL
      EACH raisins and chopped toasted almonds
    • 2 Tbsp
      25 mL
      lemon juice
    • 1/4 tsp
      1 mL
      ground cloves or allspice
    • 2 Tbsp
      25 mL
      canola oil
    • 1/2 cup
      125 mL
      brown sugar
    • 1 Tbsp
      15 mL
      grated lemon peel


Gently flatten pork slices. Drain pineapple, reserving juice. In a medium bowl, combine 1/3 cup/75 mL crushed pineapple with croutons, raisins, almonds. Toss with lemon juice, cloves or allspice and 2 Tbsp/25 mL pineapple juice to moisten mixture. Spoon about 1/4 cup/50 mL of mixture onto one end of each cutlet; roll cutlet snugly and secure with 1 or 2 toothpicks. In a large skillet, heat oil; braise rolls over medium heat, about 5 minutes or until golden. Remove from pan and pat dry with paper towel. Brush rolls with reserved pineapple juice, then roll in brown sugar. Place in a baking dish and sprinkle with lemon peel. Bake in a 325°F (160°C) oven 30 to 35 minutes, basting with pan juices. Remove toothpicks. Serve with egg noodles and Brussels sprouts.

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