Orange and Lemon Schnitzel Rolls

Orange and Lemon Schnitzel Rolls

  • Prep Time: 25 mins
  • Total Time: 1 hrs 15 mins
  • Servings: 3
  • About This Recipe

    “I made this today and it tasted good, BUT I would use veal schnitzel instead ofbeef.Maybe the beef I used was from the very rear end of the schnitzel, themeat was tough, but the innards were good :-)”


  • 3piecesbeef schnitzel( make that veal)
  • 2cupsfresh breadcrumbs
  • 1tablespoonorange rind, grated
  • 1lemon, rind of, grated
  • 4spring onions
  • 2tablespoonsorange juice
  • 1teaspoonsalt
  • fresh black pepper, ground
  • 1 (425g) cans spice plum sauce
  • 1/2 cuporange juice, extra
  • 2tablespoonsparsley, chopped
  • Directions

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

  • “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.”

  • “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.”

  • “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.”