Involtini with Parma ham

Name: Involtini with Parma ham
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 100 g Parmesan (piece); 4-5 Stem(s) Sage; 4 Veal cutlet (approx. 150 g each); 7-10 Tbsp salt and pepper; 12 discs Parma ham; 2 TABLESPOONS Olive oil; 200 ml White wine; 200 ml Beef stock (glass); 1 large freezer bag; 7-10 Tbsp wooden skewers or kitchen yarn

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

100 g Parmesan (piece)
4-5 Stem(s) Sage
4 Veal cutlet (approx. 150 g each)
7-10 Tbsp salt and pepper
12 discs Parma ham
2 TABLESPOONS Olive oil
200 ml White wine
200 ml Beef stock (glass)
1 large freezer bag
7-10 Tbsp wooden skewers or kitchen yarn

Directions

1
Finely grate the parmesan. Wash the sage, shake dry and pluck the leaves from the stalks. Wash the cutlets and dab dry.
2
Beat the cutlets one after the other between a longitudinally cut freezer bag with the bottom of a saucepan or a flat iron (2-3 mm).
3
Cut the escalopes into thirds and lay them next to each other. Season with a little salt and pepper. Sprinkle with parmesan. Place 1 slice of ham and 1-2 sage leaves on top.
4
Roll up slices of meat from the narrow side and pin them with skewers or wrap the rolls with kitchen string like a parcel.
5
Heat the oil in a small frying pan or a pan with a lid. Fry the rolls on all sides over a high heat for 4-5 minutes until brown.
6
Add wine and stock, bring to the boil. Cover and braise over medium heat for 15 minutes. Take out the rolls, remove skewers or thread. Season sauce with salt and pepper. Ciabatta tastes good with it.