{"id":3751,"date":"2026-07-25T12:44:20","date_gmt":"2026-07-25T12:44:20","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/escalope-croate-barun-trenk\/"},"modified":"2026-07-25T12:44:20","modified_gmt":"2026-07-25T12:44:20","slug":"escalope-croate-barun-trenk","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/escalope-croate-barun-trenk\/","title":{"rendered":"Escalope croate Barun Trenk"},"content":{"rendered":"\n<style>\n#recipe-fr-baron-trenk-schnitzel-odrezak-barun-trenk{--gj-bg:#f3f0e9;--gj-surface:#fffdf9;--gj-soft:#f8f4ec;--gj-ink:#1b211f;--gj-ink-soft:#3d4642;--gj-muted:#6a726e;--gj-gold:#a86f20;--gj-gold-deep:#7f5014;--gj-gold-soft:#efe1c5;--gj-night:#22302d;--gj-night-deep:#17211f;--gj-line:rgba(34,48,45,.12);--gj-line-strong:rgba(34,48,45,.2);--gj-radius-sm:12px;--gj-radius:18px;--gj-radius-lg:26px;--gj-shadow-sm:0 10px 30px 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.gj-facts,#recipe-fr-baron-trenk-schnitzel-odrezak-barun-trenk .gj-nutri-row,#recipe-fr-baron-trenk-schnitzel-odrezak-barun-trenk .gj-ing-grid,#recipe-fr-baron-trenk-schnitzel-odrezak-barun-trenk .gj-info-grid,#recipe-fr-baron-trenk-schnitzel-odrezak-barun-trenk .gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}#recipe-fr-baron-trenk-schnitzel-odrezak-barun-trenk .gj-fact,#recipe-fr-baron-trenk-schnitzel-odrezak-barun-trenk .gj-nutri-row>div,#recipe-fr-baron-trenk-schnitzel-odrezak-barun-trenk .gj-ing-group,#recipe-fr-baron-trenk-schnitzel-odrezak-barun-trenk .gj-info-card,#recipe-fr-baron-trenk-schnitzel-odrezak-barun-trenk .gj-steps>li,#recipe-fr-baron-trenk-schnitzel-odrezak-barun-trenk .gj-pull,#recipe-fr-baron-trenk-schnitzel-odrezak-barun-trenk .gj-rail,#recipe-fr-baron-trenk-schnitzel-odrezak-barun-trenk .gj-close{break-inside:avoid;box-shadow:none}#recipe-fr-baron-trenk-schnitzel-odrezak-barun-trenk .gj-rail,#recipe-fr-baron-trenk-schnitzel-odrezak-barun-trenk .gj-close{background:#fff;color:#000;border:1px solid #999}#recipe-fr-baron-trenk-schnitzel-odrezak-barun-trenk .gj-rail *,#recipe-fr-baron-trenk-schnitzel-odrezak-barun-trenk .gj-close *{color:#111!important}#recipe-fr-baron-trenk-schnitzel-odrezak-barun-trenk .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;color:#666;font-size:9pt}}\n<\/style>\n<section id=\"recipe-fr-baron-trenk-schnitzel-odrezak-barun-trenk\" lang=\"fr\" aria-labelledby=\"recipe-title-fr-baron-trenk-schnitzel-odrezak-barun-trenk\">\n<header class=\"gj-masthead\">\n<p class=\"gj-eyebrow\">Cuisine slavonne \u00b7 Roulade de porc \u00b7 Recette<\/p>\n<h2 class=\"gj-title\" id=\"recipe-title-fr-baron-trenk-schnitzel-odrezak-barun-trenk\"><span class=\"gj-title-main\"><b>Escalope Barun Trenk<\/b> roul\u00e9e au kulen et \u00e0 l\u2019\u0153uf dur<\/span> <span class=\"gj-title-accent gj-serif\">dans une sauce douce aux champignons<\/span><\/h2>\n<p class=\"gj-sub\">Une escalope de porc fine enveloppe ajvar, kulen fum\u00e9 et \u0153uf dur avant de cuire dans une sauce cr\u00e9meuse aux champignons, avec des pommes de terre dor\u00e9es en accompagnement.<\/p>\n<ul class=\"gj-meta\" aria-label=\"Informations principales sur la recette\"><li>Cat\u00e9gorie : <strong>Plat principal<\/strong><\/li><li>Cuisine : <strong>Croate, Slavonie<\/strong><\/li><li>M\u00e9thode : <strong>Saisie et mijotage<\/strong><\/li><li>Difficult\u00e9 : <strong>Interm\u00e9diaire<\/strong><\/li><\/ul>\n<\/header>\n<dl class=\"gj-facts\" aria-label=\"Dur\u00e9es, quantit\u00e9 et calories\"><div class=\"gj-fact\"><dt>Quantit\u00e9<\/dt><dd>4 portions<\/dd><\/div><div class=\"gj-fact\"><dt>Pr\u00e9paration<\/dt><dd>35 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cuisson<\/dt><dd>45 min<\/dd><\/div><div class=\"gj-fact\"><dt>Repos<\/dt><dd>\u2014<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>1 h 20<\/dd><\/div><div class=\"gj-fact\"><dt>Par portion<\/dt><dd>\u2248 845 kcal<\/dd><\/div><\/dl>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Baron-Trenk-Schnitzel-\u2014-Odrezak-Barun-Trenk-1.webp\" alt=\"Deux roulades Barun Trenk coup\u00e9es en deux dans une sauce aux champignons, avec pommes de terre et verre de vin blanc\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>La coupe r\u00e9v\u00e8le l\u2019ajvar rouge, le kulen et l\u2019\u0153uf dur, tandis que la sauce aux champignons reste assez fluide pour napper la viande.<\/figcaption><\/figure>\n<section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-fr-baron-trenk-schnitzel-odrezak-barun-trenk\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-fr-baron-trenk-schnitzel-odrezak-barun-trenk\">Origine, construction et ma\u00eetrise de la cuisson<\/h3><\/div><div class=\"gj-intro-grid\">\n<div class=\"gj-copy-col\">\n<p class=\"gj-dropcap\">L\u2019escalope Barun Trenk, appel\u00e9e odrezak Barun Trenk en croate, appartient au r\u00e9pertoire g\u00e9n\u00e9reux de la Slavonie et se rattache particuli\u00e8rement \u00e0 la r\u00e9gion de Po\u017eega. Le plat reprend des ingr\u00e9dients tr\u00e8s lisibles de cette cuisine continentale : porc, ajvar de poivron, kulen \u00e9pic\u00e9, \u0153uf dur et champignons. Sa forme roul\u00e9e le distingue d\u2019une escalope pan\u00e9e. La viande sert ici d\u2019enveloppe et la coupe doit montrer des couches nettes, sans que le remplissage se disperse dans la sauce. Il s\u2019agit d\u2019un plat de table, souvent r\u00e9serv\u00e9 \u00e0 un d\u00e9jeuner familial ou \u00e0 un repas plus solennel.<\/p>\n<blockquote class=\"gj-pull\">La r\u00e9ussite tient \u00e0 une roulade serr\u00e9e sans exc\u00e8s, puis \u00e0 une cuisson assez douce pour garder la viande souple et la garniture en place.<\/blockquote>\n<p>La version propos\u00e9e retient le filet ou la longe de porc, coup\u00e9 en escalopes r\u00e9guli\u00e8res puis aplati entre deux feuilles de papier cuisson. Une \u00e9paisseur d\u2019environ cinq millim\u00e8tres donne assez de souplesse pour rouler la viande sans la d\u00e9chirer. L\u2019ajvar forme une pellicule fine, non une masse humide. Le kulen apporte le sel, le gras et le paprika fum\u00e9 ; une demi-lune d\u2019\u0153uf dur cr\u00e9e le c\u0153ur clair visible \u00e0 la d\u00e9coupe. Chaque rouleau est ficel\u00e9 plut\u00f4t que maintenu par plusieurs cure-dents, ce qui facilite une coloration uniforme et une d\u00e9coupe propre.<\/p>\n<p>La sauce ne doit pas masquer le caract\u00e8re de la farce. L\u2019oignon et les champignons sont d\u2019abord cuits jusqu\u2019\u00e0 \u00e9vaporation de leur eau, puis d\u00e9glac\u00e9s au vin blanc. Un peu de bouillon prolonge la cuisson et la cr\u00e8me arrondit le paprika du kulen. La farine est m\u00e9lang\u00e9e \u00e0 la cr\u00e8me avant son ajout afin d\u2019\u00e9viter les grumeaux. La consistance finale reste nappante : elle couvre le dos d\u2019une cuill\u00e8re, mais laisse encore appara\u00eetre les lamelles de champignons et les contours de la roulade. Un bouillonnement fort rendrait la cr\u00e8me granuleuse et resserrerait le porc.<\/p>\n<\/div>\n<div class=\"gj-copy-col\">\n<p>Le contr\u00f4le de la temp\u00e9rature compte davantage que la couleur ext\u00e9rieure. Les rouleaux sont saisis sur toutes leurs faces, puis termin\u00e9s \u00e0 feu doux dans la sauce jusqu\u2019\u00e0 atteindre 71 \u00b0C au centre de la partie la plus \u00e9paisse. Cette marge convient \u00e0 une pi\u00e8ce roul\u00e9e contenant plusieurs \u00e9l\u00e9ments et donne une viande enti\u00e8rement cuite sans prolonger inutilement le mijotage. Apr\u00e8s cuisson, cinq minutes de repos permettent aux jus de se stabiliser. La ficelle se retire ensuite et chaque rouleau se coupe avec une lame fine, en deux ou trois tron\u00e7ons selon le diam\u00e8tre.<\/p>\n<p>Les pommes de terre compl\u00e8tent le plat sans reprendre les saveurs de la farce. Elles sont d\u2019abord cuites jusqu\u2019\u00e0 \u00eatre presque tendres, puis pass\u00e9es au beurre dans une grande po\u00eale afin de former quelques ar\u00eates dor\u00e9es. Cette texture plus s\u00e8che absorbe la sauce sans devenir p\u00e2teuse. Une salade verte acidul\u00e9e peut remplacer une partie des pommes de terre lorsque le repas comporte plusieurs services. Le vin utilis\u00e9 dans la sauce doit rester sec et franc ; un vin bois\u00e9 ou doux alourdirait l\u2019ensemble et brouillerait le go\u00fbt du champignon.<\/p>\n<p>Le plat se pr\u00e9pare sans pr\u00e9cipitation, mais chaque phase reste courte et contr\u00f4lable. Les \u0153ufs peuvent \u00eatre cuits \u00e0 l\u2019avance, les champignons tranch\u00e9s et les escalopes aplaties quelques heures avant le repas. Les roulades gagnent toutefois \u00e0 \u00eatre garnies juste avant la cuisson, car le sel du kulen et de l\u2019ajvar peut tirer de l\u2019eau de la viande. Une fois servie, l\u2019escalope doit pr\u00e9senter une surface l\u00e9g\u00e8rement dor\u00e9e, une chair encore souple, un centre bien dessin\u00e9 et une sauce homog\u00e8ne. Cet \u00e9quilibre rend le plat riche sans le transformer en assemblage pesant.<\/p>\n<\/div>\n<\/div><\/section>\n<aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-fr-baron-trenk-schnitzel-odrezak-barun-trenk\"><div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">De l\u2019escalope plate \u00e0 la coupe concentrique<\/p><h3 id=\"recipe-timeline-fr-baron-trenk-schnitzel-odrezak-barun-trenk\">Rythme de pr\u00e9paration<\/h3><\/div><p class=\"gj-rail-total\">Actif : 1 h 20<\/p><\/div><ol class=\"gj-rail-track\">\n<li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Cuire les \u0153ufs, pr\u00e9parer les pommes de terre et aplatir les escalopes.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time datetime=\"PT25M\">0:25<\/time><span>Garnir avec ajvar, kulen et \u0153uf, puis rouler et ficeler.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time datetime=\"PT40M\">0:40<\/time><span>Saisir les rouleaux et construire la sauce aux champignons.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time datetime=\"PT1H20M\">1:20<\/time><span>V\u00e9rifier 71 \u00b0C, laisser reposer, trancher et servir.<\/span><\/li>\n<\/ol><p class=\"gj-rail-sum\"><strong>Recette en bref.<\/strong> Les escalopes de porc sont aplaties, assaisonn\u00e9es avec retenue et garnies d\u2019une fine couche d\u2019ajvar, de kulen et d\u2019\u0153uf dur. Les rouleaux ficel\u00e9s sont color\u00e9s dans une sauteuse, puis cuits doucement au milieu de champignons, d\u2019oignon, de vin blanc, de bouillon et de cr\u00e8me. La temp\u00e9rature \u00e0 c\u0153ur atteint 71 \u00b0C avant un court repos. Les pommes de terre, presque cuites \u00e0 l\u2019eau puis dor\u00e9es au beurre, apportent un accompagnement simple qui recueille la sauce. La recette produit quatre portions g\u00e9n\u00e9reuses et conserve une coupe nette lorsque la ficelle est retir\u00e9e apr\u00e8s le repos.<\/p><\/aside>\n<section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-fr-baron-trenk-schnitzel-odrezak-barun-trenk\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-fr-baron-trenk-schnitzel-odrezak-barun-trenk\">Ingr\u00e9dients<\/h3><\/div><div class=\"gj-ing-grid\">\n<div class=\"gj-ing-col\">\n<section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-fr-baron-trenk-schnitzel-odrezak-barun-trenk-pour-les-roulades\"><h4 id=\"recipe-ing-fr-baron-trenk-schnitzel-odrezak-barun-trenk-pour-les-roulades\">Pour les roulades<\/h4><ul>\n<li><strong>4 escalopes de porc de 180 g, aplaties<\/strong><em>Longe ou noix, sans zones \u00e9paisses.<\/em><\/li>\n<li><strong>80 g d\u2019ajvar doux<\/strong><\/li>\n<li><strong>100 g de kulen en fines tranches<\/strong><\/li>\n<li><strong>2 \u0153ufs durs, coup\u00e9s en quartiers<\/strong><\/li>\n<li><strong>3 g de sel fin<\/strong><\/li>\n<li><strong>1 g de poivre noir moulu<\/strong><\/li>\n<li><strong>20 ml d\u2019huile neutre<\/strong><\/li>\n<\/ul><\/section>\n<section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-fr-baron-trenk-schnitzel-odrezak-barun-trenk-pour-les-pommes-de-terre\"><h4 id=\"recipe-ing-fr-baron-trenk-schnitzel-odrezak-barun-trenk-pour-les-pommes-de-terre\">Pour les pommes de terre<\/h4><ul>\n<li><strong>800 g de pommes de terre \u00e0 chair ferme<\/strong><\/li>\n<li><strong>20 g de beurre<\/strong><\/li>\n<li><strong>2 g de sel fin<\/strong><\/li>\n<\/ul><\/section>\n<\/div>\n<div class=\"gj-ing-col\">\n<section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-fr-baron-trenk-schnitzel-odrezak-barun-trenk-pour-la-sauce-aux-champignons\"><h4 id=\"recipe-ing-fr-baron-trenk-schnitzel-odrezak-barun-trenk-pour-la-sauce-aux-champignons\">Pour la sauce aux champignons<\/h4><ul>\n<li><strong>350 g de champignons de Paris \u00e9minc\u00e9s<\/strong><\/li>\n<li><strong>150 g d\u2019oignon finement coup\u00e9<\/strong><\/li>\n<li><strong>2 gousses d\u2019ail hach\u00e9es<\/strong><\/li>\n<li><strong>100 ml de vin blanc sec<\/strong><\/li>\n<li><strong>250 ml de bouillon peu sal\u00e9<\/strong><\/li>\n<li><strong>120 ml de cr\u00e8me enti\u00e8re<\/strong><\/li>\n<li><strong>15 g de farine de bl\u00e9<\/strong><\/li>\n<li><strong>10 g de persil plat hach\u00e9<\/strong><\/li>\n<\/ul><\/section>\n<aside class=\"gj-ing-note\"><strong>Allerg\u00e8nes et pr\u00e9cautions.<\/strong> Le plat contient \u0153ufs, lait, gluten et, selon sa fabrication, des traces possibles dans le kulen et l\u2019ajvar. Un bouillon sans gluten et de la f\u00e9cule de ma\u00efs peuvent remplacer le bouillon courant et la farine.<\/aside>\n<\/div>\n<\/div><\/section>\n<section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-fr-baron-trenk-schnitzel-odrezak-barun-trenk\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-fr-baron-trenk-schnitzel-odrezak-barun-trenk\">Pr\u00e9paration, \u00e9tape par \u00e9tape<\/h3><\/div>\n<h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Mise en place et roulage<\/h4><ol class=\"gj-steps\">\n<li><div><p class=\"gj-step-t\">Cuisez les \u0153ufs et les pommes de terre<\/p><p class=\"gj-step-x\">Faites durcir les \u0153ufs 10 minutes, refroidissez-les et \u00e9calez-les. Cuisez les pommes de terre 15 \u00e0 18 minutes dans l\u2019eau sal\u00e9e, jusqu\u2019\u00e0 ce qu\u2019un couteau entre encore avec une l\u00e9g\u00e8re r\u00e9sistance.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Aplatissez et garnissez les escalopes<\/p><p class=\"gj-step-x\">Posez chaque escalope entre deux feuilles de papier cuisson et aplatissez-la \u00e0 environ 5 mm. Salez l\u00e9g\u00e8rement, poivrez, \u00e9talez 20 g d\u2019ajvar, ajoutez le kulen et un quartier d\u2019\u0153uf.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Formez les rouleaux<\/p><p class=\"gj-step-x\">Rabattez les c\u00f4t\u00e9s, roulez fermement sans presser l\u2019\u0153uf, puis ficelez chaque pi\u00e8ce \u00e0 deux endroits. La couture doit rester ferm\u00e9e pendant la saisie.<\/p><\/div><\/li>\n<\/ol>\n<h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Saisie et sauce<\/h4><ol class=\"gj-steps\">\n<li><div><p class=\"gj-step-t\">Colorez la viande<\/p><p class=\"gj-step-x\">Chauffez l\u2019huile dans une grande sauteuse. Faites dorer les rouleaux 6 \u00e0 8 minutes sur toutes leurs faces, puis r\u00e9servez-les.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Cuisez les champignons<\/p><p class=\"gj-step-x\">Dans la m\u00eame sauteuse, faites revenir l\u2019oignon 4 minutes, ajoutez les champignons et cuisez 7 \u00e0 8 minutes, jusqu\u2019\u00e0 \u00e9vaporation de leur eau. Ajoutez l\u2019ail pendant 30 secondes.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Mijotez les roulades<\/p><p class=\"gj-step-x\">Versez le vin, r\u00e9duisez de moiti\u00e9, ajoutez le bouillon puis remettez les rouleaux. Couvrez partiellement et laissez fr\u00e9mir 18 \u00e0 22 minutes. <span class=\"gj-cue\">Le centre de la roulade doit atteindre 71 \u00b0C.<\/span><\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Terminez la sauce<\/p><p class=\"gj-step-x\">M\u00e9langez la farine avec la cr\u00e8me, versez dans la sauteuse et laissez \u00e9paissir 3 \u00e0 4 minutes \u00e0 feu doux. Incorporez le persil et rectifiez l\u2019assaisonnement.<\/p><\/div><\/li>\n<\/ol>\n<h4 class=\"gj-stage\"><span aria-hidden=\"true\">03<\/span> Finition et service<\/h4><ol class=\"gj-steps\">\n<li><div><p class=\"gj-step-t\">Dorez les pommes de terre<\/p><p class=\"gj-step-x\">Coupez les pommes de terre en gros morceaux et faites-les dorer 8 minutes au beurre dans une po\u00eale large, en les retournant sans les \u00e9craser.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Laissez reposer et tranchez<\/p><p class=\"gj-step-x\">Retirez les rouleaux de la sauce et laissez-les reposer 5 minutes. \u00d4tez la ficelle, tranchez avec une lame fine et remettez bri\u00e8vement les morceaux dans la sauce chaude.<\/p><\/div><\/li>\n<\/ol>\n<\/section>\n<section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-fr-baron-trenk-schnitzel-odrezak-barun-trenk\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-fr-baron-trenk-schnitzel-odrezak-barun-trenk\">Service, conservation et adaptations<\/h3><\/div><div class=\"gj-info-grid\">\n<section class=\"gj-info-card\"><h4>Service et accords<\/h4><p>Servez deux ou trois tranches par personne sur un fond de sauce aux champignons, avec les pommes de terre dor\u00e9es. Une salade verte au vinaigre de vin apporte l\u2019acidit\u00e9 n\u00e9cessaire ; le m\u00eame vin blanc sec que celui de la sauce convient \u00e0 table.<\/p><\/section>\n<section class=\"gj-info-card\"><h4>Conservation et r\u00e9chauffage<\/h4><p>R\u00e9frig\u00e9rez la viande et la sauce dans un r\u00e9cipient peu profond dans les deux heures suivant le repas. Elles se gardent 3 jours \u00e0 4 \u00b0C. R\u00e9chauffez doucement avec une cuill\u00e8re de bouillon, jusqu\u2019\u00e0 74 \u00b0C au centre. Les pommes de terre sont meilleures r\u00e9chauff\u00e9es s\u00e9par\u00e9ment \u00e0 la po\u00eale.<\/p><\/section>\n<section class=\"gj-info-card\"><h4>Quatre variantes r\u00e9alisables<\/h4><ul><li>Remplacer le porc par de fines escalopes de veau et r\u00e9duire le mijotage de quelques minutes.<\/li><li>Employer un ajvar l\u00e9g\u00e8rement piquant, tout en gardant le kulen en quantit\u00e9 mod\u00e9r\u00e9e.<\/li><li>\u00c9paissir la sauce avec 10 g de f\u00e9cule de ma\u00efs pour une version sans gluten.<\/li><li>Servir avec des gnocchis de pomme de terre plut\u00f4t qu\u2019avec les pommes de terre dor\u00e9es.<\/li><\/ul><\/section>\n<section class=\"gj-info-card\"><h4>Trois observations de cuisine<\/h4><ol><li>Une farce trop \u00e9paisse force la roulade \u00e0 s\u2019ouvrir ; l\u2019ajvar doit seulement couvrir la viande.<\/li><li>Les champignons doivent perdre leur eau avant l\u2019ajout du vin, faute de quoi la sauce reste dilu\u00e9e.<\/li><li>La ficelle se retire apr\u00e8s le repos, jamais avant, afin de pr\u00e9server la forme de la coupe.<\/li><\/ol><\/section>\n<section class=\"gj-info-card gj-info-card--wide\"><h4>Mat\u00e9riel n\u00e9cessaire<\/h4><ul><li>Maillet \u00e0 viande ou rouleau lourd<\/li><li>Grande sauteuse avec couvercle<\/li><li>Ficelle de cuisine<\/li><li>Thermom\u00e8tre \u00e0 lecture instantan\u00e9e<\/li><li>Casserole et grande po\u00eale<\/li><\/ul><\/section>\n<\/div><\/section>\n<section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-fr-baron-trenk-schnitzel-odrezak-barun-trenk\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-fr-baron-trenk-schnitzel-odrezak-barun-trenk\">Valeurs nutritionnelles par portion<\/h3><\/div><dl class=\"gj-nutri-row\"><div><dt>Calories<\/dt><dd>\u2248 845 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 57 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 58 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 41 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 6 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 1540 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><strong>Portion :<\/strong> 1 roulade avec sauce et pommes de terre. <strong>Allerg\u00e8nes principaux :<\/strong> \u0153ufs, lait et gluten. Estimation fond\u00e9e sur des valeurs de composition courantes ; le r\u00e9sultat r\u00e9el varie selon les marques, le dessalage, le parage, l\u2019absorption d\u2019huile et le partage des portions.<\/p><\/section>\n<footer class=\"gj-close\"><p class=\"gj-close-kicker\">Coupe et sauce<\/p><p class=\"gj-close-quote\">Une roulade nette, un c\u0153ur \u00e9pic\u00e9 et une sauce aux champignons qui accompagne sans dissimuler.<\/p><p class=\"gj-close-copy\">Le plat demande surtout de ma\u00eetriser l\u2019\u00e9paisseur de la viande et la chaleur du mijotage. Lorsque la garniture reste centr\u00e9e et que la sauce conserve sa texture, chaque tranche garde le caract\u00e8re franc du kulen et de l\u2019ajvar.<\/p><\/footer><\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-baron-trenk-schnitzel-odrezak-barun-trenk\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Escalope Barun Trenk roul\u00e9e au kulen et \u00e0 l\u2019\u0153uf dur dans une sauce douce aux champignons\",\n  \"description\": \"Une escalope de porc fine enveloppe ajvar, kulen fum\u00e9 et \u0153uf dur avant de cuire dans une sauce cr\u00e9meuse aux champignons, avec des pommes de terre dor\u00e9es en accompagnement.\",\n  \"inLanguage\": \"fr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Baron-Trenk-Schnitzel-\u2014-Odrezak-Barun-Trenk-3.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Baron-Trenk-Schnitzel-\u2014-Odrezak-Barun-Trenk-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Baron-Trenk-Schnitzel-\u2014-Odrezak-Barun-Trenk-1.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Croate, Slavonie\",\n  \"recipeCategory\": \"Plat principal\",\n  \"cookingMethod\": \"Saisie et mijotage\",\n  \"keywords\": \"recette escalope Barun Trenk, escalope farcie au kulen, roulade de porc \u00e0 l\u2019ajvar, sauce aux champignons croate\",\n  \"prepTime\": \"PT35M\",\n  \"cookTime\": \"PT45M\",\n  \"totalTime\": \"PT1H20M\",\n  \"recipeYield\": \"4 portions\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"845 kcal\",\n    \"carbohydrateContent\": \"57 g\",\n    \"proteinContent\": \"58 g\",\n    \"fatContent\": \"41 g\",\n    \"fiberContent\": \"6 g\",\n    \"sodiumContent\": \"1540 mg\",\n    \"servingSize\": \"1 roulade avec sauce et pommes de terre\"\n  },\n  \"recipeIngredient\": [\n    \"4 escalopes de porc de 180 g, aplaties\",\n    \"80 g d\u2019ajvar doux\",\n    \"100 g de kulen en fines tranches\",\n    \"2 \u0153ufs durs, coup\u00e9s en quartiers\",\n    \"3 g de sel fin\",\n    \"1 g de poivre noir moulu\",\n    \"20 ml d\u2019huile neutre\",\n    \"350 g de champignons de Paris \u00e9minc\u00e9s\",\n    \"150 g d\u2019oignon finement coup\u00e9\",\n    \"2 gousses d\u2019ail hach\u00e9es\",\n    \"100 ml de vin blanc sec\",\n    \"250 ml de bouillon peu sal\u00e9\",\n    \"120 ml de cr\u00e8me enti\u00e8re\",\n    \"15 g de farine de bl\u00e9\",\n    \"10 g de persil plat hach\u00e9\",\n    \"800 g de pommes de terre \u00e0 chair ferme\",\n    \"20 g de beurre\",\n    \"2 g de sel fin\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Mise en place et roulage\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Cuisez les \u0153ufs et les pommes de terre\",\n          \"text\": \"Faites durcir les \u0153ufs 10 minutes, refroidissez-les et \u00e9calez-les. 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La couture doit rester ferm\u00e9e pendant la saisie.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Saisie et sauce\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Colorez la viande\",\n          \"text\": \"Chauffez l\u2019huile dans une grande sauteuse. Faites dorer les rouleaux 6 \u00e0 8 minutes sur toutes leurs faces, puis r\u00e9servez-les.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Cuisez les champignons\",\n          \"text\": \"Dans la m\u00eame sauteuse, faites revenir l\u2019oignon 4 minutes, ajoutez les champignons et cuisez 7 \u00e0 8 minutes, jusqu\u2019\u00e0 \u00e9vaporation de leur eau. Ajoutez l\u2019ail pendant 30 secondes.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Mijotez les roulades\",\n          \"text\": \"Versez le vin, r\u00e9duisez de moiti\u00e9, ajoutez le bouillon puis remettez les rouleaux. Couvrez partiellement et laissez fr\u00e9mir 18 \u00e0 22 minutes. Le centre de la roulade doit atteindre 71 \u00b0C.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Terminez la sauce\",\n          \"text\": \"M\u00e9langez la farine avec la cr\u00e8me, versez dans la sauteuse et laissez \u00e9paissir 3 \u00e0 4 minutes \u00e0 feu doux. 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