John Myers
Ingredients for 4 servings:
- 8 thin veal escalopes
- 8 slices of Parma ham
- 1 bunch parsley, flat, chopped
- 1 garlic clove(s), finely chopped
- 1 lemon(s), untreated, grated peel
- 2 tbsp capers, chopped
- 1 tbsp olive oil
- 150 ml white wine
- 400 ml veal stock, alternatively vegetable stock
- 200 g cream
- salt and pepper
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Place the schnitzels side by side on the work surface, season with pepper, and place a slice of Parma ham on each one. Mix the parsley, garlic, lemon zest, and capers together and scatter over the schnitzel. Roll them up into roulades and tuck in. Brown them all over in hot oil in a non-stick pan. Remove from the pan and keep warm. Deglaze the pan with wine, stock, and cream, and simmer the sauce uncovered. Season with salt and pepper. Return the schnitzels to the pan and cook briefly over low heat. This goes perfectly with risotto with peas and ham.
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