Summary

Ingredients

• 4 veal schnitzel, wafer-thin
• 4 teaspoon pesto, homemade
• 6 slices aubergine (s), 3 mm thin, cut lengthways
• 4 slices Parma ham
• 2 tomato (s), dried cut into strips (very dry approx. 10 min. Scald with hot water)
• 50 ml white wine
• 200 ml veal stock, alternatively vegetable or poultry stock
• 1 tablespoon butter, ice cold
• salt and pepper
• oil

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Instructions

1. Toast the aubergines in a pan without oil.
2. Brush the veal schnitzel with the pesto. First top with the aubergine, then with the ham. Place the dried tomato strips on top and roll up the schnitzel to make small roulades. Be careful with salt as the ham and sun-dried tomatoes are already salty.
3. Fry well all over in hot oil, deglaze with the white wine and pour on the veal stock. Cover and leave to stand for another 10 minutes over a very mild heat.
4. Wrap in aluminum foil and let rest. During this time, reduce the meat stock a little and bind with the cold butter. Season to taste with salt and pepper.
5. Halve the roulades diagonally and serve with the sauce and fresh white bread.
6. When cold cut into 1 cm thick slices, the Involtini are also ideal as finger food.