Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Cook the tagliatelle al dente according to the package instructions and serve with the chicken roulades and sauce.