Italian Schnitzel, Involtini
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 small pork schnitzel
- 0.5 ½ glass pesto, red
- 1 scoop mozzarella
- 8 basil leaves
- salt and pepper
- 1 glass wine
- 1 small Can (s) tomato (s), chunky
- 1 large onion (s)
- 1 clove garlic
- some thyme
- some marjoram
- 1 pinch chili powder
Print Recipe
Pin Recipe Instructions
- Knock the schnitzel flat and season with salt and pepper. Then brush with red pesto. Cover with thin slices of mozzarella and basil leaves and roll up. Pin well with toothpicks.
- Fry the involtini in oil. Take the involtini out of the pan and fry the finely chopped onions and pressed garlic in the roasting pan. Deglaze with wine, add chunky tomatoes and season well to taste. Put the involtini in the sauce and let it simmer for about 30 minutes with the lid closed.
- Ribbon noodles go well with it.
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