Wash the chicken filet and dab dry. Cut into thin slices. Peel and chop garlic. Strip rosemary from the stems. Cut chilli peppers into rings. Mix all the prepared ingredients in the olive oil and cover and leave to stand.
In the meantime, cut the schnitzel meat into thin slices and possibly tap them a little flatter. Stick 1 slice of Parma ham and 1 leaf of sage with skewers onto each cutlet slice. Pepper a little bit.
For the meatballs, clean and wash spring onions and cut them into pieces about 5 cm long. Wash and chop the parsley. Mix minced meat, parsley and egg. Season with salt, pepper and paprika.
Form into flat meatballs. Press in the spring onions firmly. Roasted sesame tastes good with it. Heat up the hot stone according to the instructions and grease it. Grill the meatballs for about 3 minutes on each side, the rest of the prepared ingredients for about 1 1/2 minutes on each side, then season with salt.