Our breaded Hawaiian rolls are the sacred fusion of Hawaiian toast with delicious roulade. We add a pinch of pork schnitzel to the whole thing and voila! A new and tasty creation was born. You have to have that much creativity. Have you ever combined different dishes that ended up going together perfectly? Almost like it was meant for that?
The combination of flavors in our breaded Hawaiian rolls makes it so unbeatably good. There’s fresh pineapple and ham in there, along with wonderfully melted cheese. As befits a recipe that has Hawaii in its name. In addition, the juicy pork schnitzel tastes great.
To really celebrate the magic of mixing dishes, here are a few other exciting combinations for you:
Strictly speaking, the pineapple is the star guest of the breaded Hawaiian rolls. Accordingly, the yellow fruit should also be praised properly. So if you are planning a dessert, a pineapple dessert would be appropriate. For example, what do you think of homemade pineapple ice cream? These chocolate pineapple muffins are also worth a second look. If the evening is supposed to be longer, our pineapple daiquiri is also a good choice. So you definitely have a fruity-sweet theme for the evening. Enjoy your meal!
Three delicious dishes merge into one super delicious: breaded Hawaiian rolls
description
These breaded Hawaiian rolls don’t sound all that wow at first, and then you try them and suddenly they’re pretty wow. Trying is clearly regarding studying!
preparation
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Drain pineapple and chop slightly smaller. Pat the schnitzel dry and pound between cling film until thin, season with salt and pepper. Cover the schnitzel with 1 slice of cheese, 1 slice of ham and some pineapple. Roll up the schnitzel tightly and pin.
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Whisk together the egg, salt and pepper in a deep plate. Spread breadcrumbs on a plate. Dip the roulades first in the egg, then in the breadcrumbs. Heat 2 tbsp oil in a pan. Fry the roulades all over. Place in a casserole dish and bake in a preheated oven (electric stove: 180 degrees, fan oven 160 degrees, gas: level 2) for regarding 15 minutes.
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In the meantime, clean and wash the spring onions and cut them into fine strips. Set aside some spring onion greens for garnish. Heat 1 tbsp oil in a saucepan and sauté the spring onions. Deglaze with broth and bring to the boil. stir in rice. Cover and let simmer over low heat for 10-12 minutes. Add frozen peas in the last 5 minutes and continue cooking. Mix in the remaining pineapple at the end and heat through. Serve the roulades with rice. Serve garnished with the remaining spring onions and chervil.
