Knock the pork schnitzel flat and brush with a tablespoon of pesto each. Place a slice of ham on each. Cut the mozzarella into thin slices and spread over the schnitzel. Then roll up the pieces of meat (from the narrow side) and pin them together with toothpicks. Salt and pepper. Turn the roulades in a little flour.
Heat a little olive oil in a pan and fry the roulades well on all sides. Pour in white wine and broth and let simmer gently over low heat for about 30 minutes (if necessary, add another 1/8 l of broth). Possibly season the sauce with salt and pepper, which is actually not necessary thanks to the broth and ham.
Tip: If you want, you can thicken the sauce with a little cream and cornstarch - but it doesn`t have to be.
Boiled potatoes, bread or mashed potatoes go well with this.
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