Involtini
easy
50 mins
50 mins
Ingredients
- 1/2 bunch Parsley
- 100 g Chicken liver
- 2 Garlic cloves
- 1 (approx. 125 g) boiled fine veal sausage
- 2 TABLESPOONS grated parmesan cheese
- 2 Egg Yolk
- 8 thin veal cutlets (à approx. 100 g)
- 8-12 Sage leaves
- 8 discs Bacon
- 2 TABLESPOONS Flour
- 40 g Butter or margarine
- 1/8 l dry white wine
- 1/8 l clear broth (instant)
- 8 wooden skewers
Directions
- 1
Wash parsley, dab dry and chop. Wash chicken liver, dab dry and cut into small cubes. Peel garlic and press it through the garlic press. Press the sausage meat out of the skin. Add chicken liver, parsley, parmesan, egg yolk and garlic and knead well.
- 2
Season with salt and pepper. Dab schnitzel dry and beat flat. Spread the paste on each cutlet and roll up. Cover with one or two sage leaves each and wrap with a slice of bacon. Fix with wooden skewers. Dust the roulades with flour and fry them in hot fat, turning them all around. Pour on wine and let it boil down halfway. Pour in stock and braise covered for 20 minutes. Remove the roulades.
- 3
Dust the roulades with flour and fry them in hot fat, turning them all around. Pour on wine and let it boil down halfway. Pour in stock and braise covered for 20 minutes. Remove the roulades. Bring the sauce to the boil again over high heat, season with salt and pepper. Serve with the roulades
Nutrition Facts
670 kcal
6 g
38 g
62 g
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