Involtini with Marsala sauce

Ingredients for 3 servings:

• 3 sprigs of parsley
• 2 sprigs sage
• 30 g Parmesan
• 2 slices of toast
• 1 egg yolk
• 3 veal escalopes or pork escalopes or roulades
• 3 large slices of Parma ham
• 1 lemon(s)
• 2 tbsp oil
• salt and pepper
• 200 g cherry tomatoes
• 75 ml Marsala
• 75 ml gravy, ready-made product or leftover

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Wash the herbs and roughly chop, except for a few sage leaves. Finely grate the Parmesan cheese. Remove the crusts from the bread and dice them. Combine the bread, herbs, cheese, and egg yolk and blend in a blender. Flatten the meat until very flat and cut it in half crosswise. Also cut the ham in half. Place 1/2 slice of ham and 2 teaspoons of the herb mixture on each meat. Roll the meat tightly, cut each into 3 rolls, and secure them with wooden skewers. Wash the lemon and cut into wedges. Heat oil in a pan and fry the rolls for about 6 minutes (roulades take longer!). Season with salt and pepper. Remove and keep warm. Wash the tomatoes and sauté them with the lemon and the remaining sage in a little oil for about 3 minutes, then remove. Drain the oil and deglaze the pan with Marsala and the pan juices. Let it reduce slightly, season with salt and pepper. Serve everything.