Swiss cheese and sage pork rolls

Appetizing Swiss cheese and sage pork rolls Recipe

Swiss cheese and sage pork rolls
Prep Time : 0:15 | Cook Time : 0:20 | Total Time : 0:35 | Serving : 4 person.


  • 8 (about 800g) pork schnitzels

  • 8 slices mild pancetta

  • 8 slices Swiss cheese

  • 1 cup finely shredded English spinach

  • 2 tablespoons toasted pine nuts

  • 8 sage leaves

  • 1 tablespoon olive oil

  • 1 brown onion, finely chopped

  • 2 garlic cloves, crushed

  • 1/2 cup (125ml) dry white wine

  • 2 cups (500ml) tomato passata sauce

  • Finely shredded sage, to serve

  • Steamed green beans, to serve


  • Step 1

    Place the pork steaks between pieces of plastic wrap and use a rolling pin or the flat side of a meat mallet to gently pound until 5mm thick.

  • Step 2

    Lay the pork on a clean work surface. Place a pancetta slice on each pork steak. Top with a slice of cheese, shredded spinach and sprinkle with pine nuts. Season with salt and pepper.

  • Step 3

    From a short end, roll pork to enclose the filling. Place a sage leaf over the edge of the roll. Secure with a toothpick.

  • Step 4

    Heat half the oil in a large, non-stick frying pan over medium-high heat. Add the pork and cook, turning occasionally, for 6-8 minutes or until brown all over. Transfer to a plate. Heat the remaining oil in the pan and add the onion and garlic. Cook, stirring, for 5 minutes or until onion softens. Add the wine and bring to the boil. Add the passatta and bring to a simmer. Return pork to the pan and cook, turning occasionally, for 2-3 minutes or until sauce thickens and pork is just cooked through.

  • Step 5

    Place pork rolls in serving bowls. Spoon over the sauce and sprinkle with sage. Serve with green beans, if desired.

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