Stuffed veal escalope rolls from Lombardy

Ingredients for 4 servings:

• 8 small veal escalopes, thinly sliced ​​(alternatively pork escalopes)
• 2 bratwurst (not too fine)
• 8 slice(s) ham, air-dried, wafer-thin slices
• 1 bunch parsley, chopped
• 10 sage leaves
• 3 tbsp Parmesan, freshly grated
• 2 egg yolks
• ⅛ liter white wine, dry
• ⅛ liter meat broth
• 2 garlic cloves
• Flour for dusting
• Salt
• black pepper, freshly ground
• 2 pieces of chicken liver(s) (but not necessary)
• 50 g butter

Instructions

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

Milanese involtini

Flatten the schnitzels. Skin the sausages and chop up the filling and place it in a bowl. If desired, finely chop the chicken livers and add them (see above). Peel and press the garlic cloves, finely chop the parsley. Add everything to the sausage meat. Add Parmesan cheese and egg yolk. Season with black pepper and mix thoroughly. Spread this paste evenly over the schnitzels. Roll up the schnitzels and wrap them in strips of ham. Place a sage leaf on each one and secure the whole thing with small skewers (e.g. toothpicks). Dust the rolls with flour and fry in a pan with 50g melted butter over low heat, turning occasionally, until golden brown. Pour in the wine and reduce by about half. Pour in the hot meat broth and simmer, covered, over low (!) heat for about 20 minutes. Add more sage leaves to the sauce, if desired. Remove the rolls and keep warm. Remove the sage leaves. Whisk the sauce and simmer vigorously again, reducing slightly. Season to taste and serve with the meat. Serve with rosemary potatoes or spinach spaghetti.