- Joined
- Jan 14, 2006
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- At home on the range in Wyoming
Far from the traditional pan-fried and braised rouladen, I made these for dinner tonight. I used seasoned pork cutlets, a layer of Dijon mustard, a slice of Black Forest ham and my own pickled asparagus in two, and dill pickles in the other two. They were grilled to 145° internal. I thought the flavor of the pickled asparagus mingled well with the ham and Dijon, and the presentation with the potato salad was elegant. Mrs ~t~ said it reminded her of a cheeseburger. :mrgreen:
But very close to traditional, I served them with an Austrian Potato salad.