Stuffed Veal Schnitzel Rolls from Lombardy
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 small veal schnitzel, thinly sliced (alternatively pork schnitzel)
- 2 sausages (not too fine)
- 8 slices ham, air-dried, thinly sliced
- 1 bunch parsley, chopped
- 10 leaves sage
- 3 tablespoon parmesan, freshly grated
- 2 egg yolks
- liter ⅛ white wine, drier
- liter ⅛ meat broth
- 2 cloves garlic)
- Flour for dusting
- salt
- Black pepper from the mill
- 2 piece (s) chicken liver (s) (but does not have to be)
- 50 g butter
Print Recipe
Pin Recipe Instructions
- Flatten the schnitzel. Peel the sausages and place the filling in a bowl. If necessary, finely chop the chicken liver and add it (see above). Peel the garlic cloves and press through, finely chop the parsley. Give everything to the sausage. Add the parmesan and egg yolks. Season with black pepper and mix thoroughly.
- Spread this paste evenly on the schnitzel. Roll up the schnitzels and wrap them with strips of ham. Place a sage leaf on each and pin the whole thing with small skewers (e.g. toothpicks). Dust the rolls with flour and fry until golden brown in a pan with 50 g of melted butter, turning over a mild heat. Pour in the wine and let it reduce by about half. Pour in the hot meat stock and cover it over low (!) Heat for approx. 20 minutes. Possibly add more sage leaves to the sauce. Take out the rolls and keep warm. Fish out the sage leaves. Stir the sauce through with a whisk and simmer again vigorously, reducing slightly. Season to taste and serve with the meat.
- This goes well with rosemary potatoes or spinach spaghetti.
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