Pork involtini with zucchini and ham

Ingredients for 4 servings:

• 24 slice(s) pork, finely sliced ​​salmon
• 6 slices of cooked ham
• 1 zucchini
• salt and pepper
• Mustard
• 1 onion(s)
• 1 clove(s) garlic
• Tomato paste
• 100 g ham (Katenschinken), finely diced
• 300 g mushrooms, fresh or from the jar
• 400 ml broth
• 200 ml cream

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Have the butcher slice the schnitzels very finely, about 2-3 mm thick. Cut the ham into strips. They should be about as wide as the zucchini. Slice the zucchini lengthwise. This is best done with a bread machine or a vegetable peeler. Season the schnitzels with salt and pepper on one side and brush the other with a touch of mustard. Top the meat with a strip of ham and a strip of zucchini and roll up. Secure with a toothpick. Brown the involtini all over and remove from the pan. In the same pan, brown the finely diced onions with the ham, then add the finely diced garlic. Add the tomato paste and sauté. Add the mushrooms and sauté. Deglaze with stock and cream. If the sauce is too runny, you can thicken it a little more. Season to taste with salt and pepper. Return the rolls to the sauce, pour in the meat juices, and let them simmer in the sauce for a while. Serve with potatoes, pasta, or baguette. You can also prepare the involtini without sauce and serve sliced ​​at a buffet or as finger food (even cold).