Summary

Ingredients

• 3 stalks parsley
• 2 stems sage
• 30 g parmesan cheese
• 2 slices toast
• 1 egg yolk
• 3 veal escalope or pork escalope or roulade
• 3 large slice (s) Parma ham
• 1 lemon (s)
• 2 tablespoons oil
• salt and pepper
• 200 g cherry tomato (s)
• 75 ml Marsala
• 75 ml gravy, finished product or leftover

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Instructions

1. Wash the herbs and roughly chop them, except for a few sage leaves. Finely grate the parmesan. Debark and dice the bread. Combine bread, herbs, cheese and egg yolk and grind in a blender.
2. Pound the meat very flat and cut in half once across. Halve the ham too. Put 1/2 slice of ham and 2 teaspoons of herb mixture on each of the meat. Roll up the meat tightly, cut into 3 rolls each and secure them with wooden skewers.
3. Wash the lemon and cut into wedges.
4. Heat the oil in a pan and fry the rolls in it for about 6 minutes (roulades take longer!). Season with salt and pepper. Take out and keep warm.
5. Wash the tomatoes and sauté together with the lemon and the rest of the sage in a little oil for about 3 minutes, then remove. Pour off the oil and deglaze the roasting set with Marsala and meat stock. Let it boil down a little, season with salt and pepper. Arrange everything.