Summary

Ingredients

• 8 veal schnitzel
• 100 g mozzarella
• 100 g rocket
• 200 ml olive oil
• 3 clove (s) garlic
• 3 tablespoon pine nuts
• 70 g parmesan cheese
• 2 egg (s)
• 100 g breadcrumbs
• 2 shallot (s)
• 100 ml white wine
• 125 g cream
• 125 g chicken broth
• salt and pepper
• Flour
• Clarified butter and olive oil

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Instructions

1. For the pesto: Roast the pine nuts in oil. Puree the washed rocket leaves with oil, garlic and pine nuts, finally add the parmesan and season with salt and pepper.
2. Thinly plate the schnitzel between two freezer bags, fill with the sliced mozzarella and the pesto. Fold in the edges on the left and right, bread in the flour, egg and breadcrumbs. Then fry the rolls in hot clarified butter all around until crispy and brown.
3. Cut the shallots into fine cubes, sauté them with the whole cloves of garlic in olive oil. Add the chicken broth, cream and white wine. After 5 minutes, remove the garlic and continue cooking until the sauce is slightly thick. Season to taste with salt and pepper.
4. Serve the rolls with rice and the sauce.