Breaded Pork Roll Stuffed with Spinach and Pumpkin Sauteed in Olive Oil
Ingredients
- 4 leg cutlets
- 2 cups fresh spinach
- 2 cups pumpkin cut into julienne
- Olive oil
- Granulated chicken bouillon
- Salt and pepper
Preparation
- Roast the chicken on the grill until golden brown, set aside.
- In a skillet sauté squash with a little olive oil and season with granulated chicken bouillon.
- Fill the rolls and tacos with spinach and pumpkins, tie a strip rolls with chives.
- Serve with lettuce leaves bleeding, caramelized carrot sticks and a vinaigrette dressing.
