Summary

Ingredients

• 4 thin veal escalope or chicken breast sliced à approx. 150g
• 125 g cream cheese, plain 6% fat
• 1 bunch basil
• some sage leaves
• 1 bunch parsley
• 50 g cheese (Goronzola)
• salt and pepper
• 12 slices Parma ham
• possibly nutmeg

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Instructions

1. PREPARATION: Set aside approx. 3-4 basil leaves for each schnitzel. Cut the remaining basil and sage leaves into fine strips, finely chop the parsley or cut finely with kitchen scissors. Mix everything well with the cream cheese. Mash the Gorgonzola cheese and add to the cheese mixture, season with piquancy. Place the Parma ham next to each other so that it is wider than it is long. Leave a margin of approx. 2.5cm on the side and put the filling on top. Fold in the edge and carefully roll up the ham.
2. PREPARATION: Season the schnitzel to taste and place the basil leaves on top. Do not roll up the Parma roll with the schnitzel too hard, wrap the rest of the ham and fix it with toothpicks.
3. FRYING: fry briefly on both sides in a coated frying pan without fat and then cover and let simmer for 5-8 minutes over the lowest heat.
4. SIDES: Serve with steamed tomato vegetables, pepper vegetables, pasta, etc.