Orange and Lemon Schnitzel Rolls

Total Time
1hr 15mins
Prep 25 mins
Cook 50 mins

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 :-)

Ingredients Nutrition

Directions

  1. Beat the schnitzel to an even thickness with a meat mallet. Cut in half.
  2. Put breadcrumbs in a bowl with the orange and lemon rind.
  3. Slice spring onions finely.
  4. Mix into breadcrumbs with orange juice, salt and pepper.
  5. 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.
  6. Mi x plum sauce and extra orange juice together and pour over the schnitzels.
  7. Bake, covered, at 180 C for 40 minutes.
  8. Uncover and bake a further 10 minutes.
  9. Sprinkle parsley to serve. Just a note the plum sauce and orange juice heated together goes really well over fried sausages.
  10. (I had some leftover and tried it). Cheers, Doreen Doreen Randal, Wanganui.
  11. New Zealand.

Reviews

(3)
Most Helpful

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.

Ann Parris August 29, 2001

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.

Mustang Sally 54269 March 29, 2009

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.

BarbryT June 25, 2008

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