Veal Roulade with pretzelfilling Recipe

1st Strip of the thick pretzel salt grains. Pretzel roll. Whisk in a bowl with egg yolks and milk, mix in pretzels. Approx. Take 20 minutes, or until they are soft. 2nd Finely chop the lemon peel. Rinse the parsley, shake dry and chop leaves. Wash the leek onion, peeled carrot. Both chop very finely. 3rd In a skillet 1 / 2 tablespoons lard heat, sauté onion and leek carrot while stirring over medium heat for 2-3 minutes. Stir in parsley, which can only coincide. Let cool slightly, then place the diced lemon peel to the pretzels. Knead well and season with salt and pepper. 4th Schnitzel wash, pat dry, press with your palm a little flatter. Spread with mustard, salt, pepper spice, pretzel mix to distribute. It can be a border around freely. Fold edges inward and roll up the slices of meat on rolls. Stuck with pins or tie up rolls with kitchen string and season with salt and pepper. 5th Other Melt lard in a casserole, rolls around in it fry well. Pour in beer mix, add the bay leaves if necessary, rolls, cover simmer over low heat for about 30 minutes. Lifting, cover and keep warm. Sauce to the boil and season with salt and pepper. Rolls easily cut diagonally into slices and serve with sauce on warmed plates. Per serving: 415 kcal/1750 kJ, 26 g carbohydrates, 37 g protein, 17 g fat tastes this: Potato salad with Endivienstreifen p>