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Swiss cheese and sage pork rolls
Swiss cheese and sage pork rolls
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Ingredients:
  • 8 (about 800g) pork schnitzels
  • 8 slices mild pancetta
  • 8 slices Swiss cheese
  • 250.00 ml finely shredded English spinach
  • 40.00 ml toasted pine nuts
  • 8 sage leaves
  • 2 garlic cloves, crushed
  • 125ml white wine
  • 500ml passata
  • Finely shredded sage, to serve
  • Steamed green beans, to serve
Instructions:
  • Tenderize the pork steaks by placing them between plastic wrap and gently pounding until 5mm thin using a rolling pin or the flat side of a meat mallet.
  • Place the pork steaks on a clean work surface. Layer a slice of pancetta on each steak, followed by a slice of cheese, shredded spinach, and a sprinkle of pine nuts. Season generously with salt and pepper.
  • Roll the pork tightly to seal in the delicious filling, then elegantly drape a sage leaf over the edge before securing it all together with a toothpick.
  • In a large non-stick frying pan over medium-high heat, heat half the oil. Cook the pork, turning occasionally, until browned all over for 6-8 minutes. Transfer to a plate. Add the remaining oil to the pan and sauté the onion and garlic for 5 minutes until the onion softens. Pour in the wine and bring to a boil. Stir in the passatta and let it simmer. Return the pork to the pan and cook for 2-3 minutes until the sauce thickens and the pork is cooked through.
  • Arrange the pork rolls in individual serving bowls, drizzle generously with the sauce, and garnish with a delicate sprinkle of fresh sage. Serve alongside some vibrant green beans for a delightful combination, if desired.

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