Summary

Ingredients

• 4 large veal schnitzel (veal rolls), thin
• 1 bunch parsley
• 1 bunch basil
• 2 scoops mozzarella
• 50 g bacon, diced
• 2 tablespoon pine nuts, possibly more
• 2 cloves garlic)
• 3 tablespoon olive oil
• 1 tablespoon lemon peel, untreated, grated
• 3 tablespoon butter or cremefine
• 250 ml white wine or meat broth or veal stock from the glass
• some salt and pepper from the mill
• some flour for dusting

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Instructions

1. I always fill the roulades with a lot of filling, if you don`t like that much filling, you can use half of the ingredients listed or prepare more roulades.
2. Wash the herbs, shake dry and chop finely. Dice the mozzarella and place in a bowl with the herbs. Cut the bacon (if whole, without the rind) into tiny cubes. Briefly toast the pine nuts in a pan without fat until they smell fragrant, then immediately add to the mozzarella.
3. Put the bacon in the pine nut pan, place back on the stove and fry the bacon over medium heat. Peel the garlic and chop in to fine slithers. Add the oil to the bacon in the pan and fry briefly. Now add the contents of the pan to the mozzarella as well, mix everything thoroughly. Season with lemon zest, salt and pepper.
4. Spread the veal escalope out on a large board, cover with cling film and pound it vigorously so that it is really thin (I let the butcher cut the roulades for me, so I don`t have to pound them anymore) then top the roulades with the filling and roll up. Pin with wooden skewers and dust with flour.
5. Melt the butter in a saucepan with a matching lid. Fry the meat rolls on all sides over medium heat. Salt and pepper, pour in wine, stock or stock. Cover the pot and simmer the rolls over low heat for about 20-30 minutes.
6. Take out the roulades and keep them warm covered. Let the sauce simmer again vigorously, dilute with water if necessary and season with broth.
7. I always make small dumplings and garnish with lemon peel and parsley, otherwise it is very monochrome. What also tastes good with it are green ribbon noodles.