Summary

Ingredients

• 8 veal schnitzel, thin
• 8 clove (s) garlic, pressed
• 120 g parmesan, rated
• 5 tablespoon olive oil
• 1.8 dl cream
• 1 lemon (s), add the juice from it
• 1 ¼ dl white wine
• salt
• pepper
• Cayenne pepper

Print Recipe Pin Recipe

Instructions

1. Season the schnitzel with salt and pepper. Mix the garlic, parmesan and olive oil, distribute on schnitzel and roll up. Fix with a toothpick and fry briefly in the hot oil in the frying pan. Take out and keep warm. Simmer the roast set with lemon juice and white wine, add the cream and bring to the boil. Add the involtini again and cook covered for approx. 40 minutes over low heat. Turn around occasionally. Remove the meat and keep warm and reduce the sauce to the desired consistency and season with cayenne pepper, salt and pepper.
2. This goes well with spaetzle or butter noodles.