Summary

Ingredients

• 6 thin pork schnitzel or veal schnitzel
• 6 slices Parma ham or Serrano ham
• 100 g parmesan, freshly rated
• 1 handful fresh basil
• 150 ml white wine, dry
• 200 ml sweet cream
• 200 ml vegetable stock
• some olive oil
• some butter
• salt and pepper
• 1 pinch (s) sugar
• some cornstarch to thicken, possibly

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Instructions

1. Pound the schnitzel thinly and softly on a board with a meat tenderizer. Salt and pepper. Top each schnitzel with 1 - 2 slices of ham. Then cover generously with basil and sprinkle with freshly grated parmesan. Roll up like roulades and tie with a thread (star twine).
2. Heat the olive oil and butter in a high pan. Fry the roulades vigorously all around. Deglaze with wine, cream and broth. Salt the sauce sparingly (because the vegetable stock may already be salty enough), add plenty of pepper and add a pinch of sugar if you like.
3. Let the whole thing simmer (do not boil!) For 25-30 minutes, depending on the thickness of the roulades. The meat must be tender (and not dry). At the end of the cooking time, you may want to thicken the sauce with a little cornstarch.
4. Ribbon noodles and fresh salad go well with it.