Chicken Involtini with Tagliatelle and Mascarpone
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g runner beans, fresh
- 4 chicken schnitzel
- 16 slices salami Milano
- 2 tablespoon olive oil
- 400 ml poultry broth
- 250 g mascarpone
- 400 g taliatelle
- Spice mixture, e.g., Steak and grill seasoning
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut off the ends of the beans and cook the beans in boiling salted water for 6 - 7 minutes. Drain, rinse in cold water and allow to drain.
- Wash the chicken schnitzel, pat dry and season with salt, pepper and steak seasoning on both sides. Place 4 salami slices and a few beans on each schnitzel, roll up and secure with toothpicks.
- Heat oil in a pan. Sear the roulades on all sides. Deglaze with the poultry stock and stew covered for approx. 8 minutes. Remove the roulades and keep warm. Stir the mascarpone into the sauce, bring to the boil and season with salt and pepper. Put the roulades back into the sauce.
- Cook the tagliatelle al dente according to the package instructions and serve with the chicken roulades and sauce.
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