Pork Schnitzel stuffed with Kumara and Mushrooms in an Orange Sherry Cream

4 trim pork schnitzels

STUFFING
1 cup cooked, mashed kumara
100g mushrooms
1 spring onion
1 tbsp butter
salt and pepper

ORANGE SHERRY CREAM
2 tbsp flour
3/4 cup chicken stock
1/4 cup orange juice
1 tsp orange zest, finely sliced not grated
2 tbsp sherry
1/4 cup cream

Preparation Instructions

Slice mushrooms finely. Heat butter and cook mushrooms for about 2 minutes. Chop spring onions finely. In a bowl, combine mushrooms, spring onions and mashed kumara. Season with salt and pepper. Beat the pork schnitzels lightly. Divide stuffing evenly between the schnitzels and spread over the meat. Roll up firmly and tie or secure with toothpicks.

Cooking Instructions

Heat a little butter in a frying pan and fry rolls until golden brown and cooked through. Place on a serving platter and keep hot. Add flour to pan drippings and stir well and cook until frothy. Gradually add the stock, stirring well. Add the orange juice, zest and sherry. Stir well and then add the cream, heating gently without boiling.

Serving Instructions

Pour over the schnitzel and serve with a side of blanched green beans and/or broccoli.