Spread the schnitzel thinly between cling film with the rolling pin. Halve and cover each half with a slice of Parma ham and Pecorino cheese. Peel the garlic.
Rinse the parsley, shake dry. Puree with garlic and 2 tablespoons of oil in a blender. Salt, pepper, spread on the pecorino slices. Put on the basil. Roll up the meat and pin it with wooden skewers.
Sear the roulades in 2 tablespoons of hot oil on all sides. Pour in the wine and broth and simmer over a mild heat for approx. 10 minutes. Stir in the creme fraîche, salt and pepper everything.
Serve the roulades with the sauce. Serve garnished with basil.