Provencal meat rolls

Name: provencal meat rolls
Total time: 40 min
Yield: 4
Ingredients: 4 unpansed schnitzel; 75 gram black olive; 75 gram green olive; 5 anchovy fillet; 1 clove garlic; 1 tablespoon fresh provençal herbs; 3 tablespoon olive oil; 3 tablespoon pine nuts; 3 tablespoon almond; 25 gram butter; 150 milliliters Meat bouillon; 150 milliliters cooking cream

Ingredients

Directions

Slightly flatten the meat under cling film. Mix the olives, anchovy fillets, garlic, half of the herbs, 2 tablespoons of olive oil and freshly ground pepper. Brush the cutlets on one side with this mixture.
Roast the pine nuts golden brown in a dry hot frying pan. Sprinkle them over the olive mixture. Roll up the meat and tie the rolls with kitchen yarn.
Heat the butter with the rest of the olive oil and fry the meat rolls around brown in about 5 minutes.
Add the stock and simmer for about 15 minutes.
Take the rolls out of the pan. Stir the cooking cream through the cooking liquid and let the sauce reduce slightly. Mix in the rest of the herbs.
Serve the meat rolls on mashed potatoes or with cooked potatoes and pour the sauce over it.
Tasty with green beans or zucchini.