Summary

Ingredients

• 4 pork schnitzel or veal schnitzel
• 120 g raw ham, sliced
• 150 g Emmentaler, cut into strips
• 12 sage leaves
• 200 ml white wine, drier
• 200 ml cream for cooking (Panna da Cucina) or creme fraiche
• 2 tablespoon flour
• Olive oil for frying
• salt and pepper

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Instructions

1. Knock the schnitzel very thinly between cling film. Season with salt and pepper and top with the sage, ham and a few strips of Emmentaler and roll up like a roulade and fix with a roulade needle or a toothpick.
2. Dust the rolls with flour or turn them in flour and fry on all sides in hot olive oil. Pour in wine and let simmer covered for about 30 minutes. Turn the rolls more often and pour the sauce over them. Then stir in the panna (cooking cream) and simmer for another 15 minutes. If necessary, stir the leaked cheese into the sauce or strain the sauce through a sieve.
3. The taste of the sage and the cheese that comes out give the sauce its taste. If you want it spicier, you can of course season with salt and pepper or add a few sage leaves to the sauce and cook with it.