Involtini with lemon sauce

Ingredients for 2 servings:

• 4 thin pork schnitzels
• 4 sage leaves
• 4 slices of Parma ham
• salt and pepper
• Oil or clarified butter
• 300 ml chicken stock
• 80 ml lemon juice
• 1 lemon leaf
• 1 bay leaf
• 1 chili pepper(s)
• 6 peppercorns, white
• 50 g butter, ice-cold
• 1 tsp sugar
• Lemon oil
• lemon zest

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

here from the pig

Flatten the schnitzels with a meat tenderizer. Season the tops with salt and pepper, top with a slice of Parma ham and a sage leaf. Then roll up the schnitzels and secure with toothpicks or skewers. Heat a pan and brown the involtini all over in a little oil or clarified butter. Deglaze the pan with chicken stock and lemon juice. Add the lemon leaf, bay leaf, peppercorns, and chili pepper and braise everything in the covered pan for 30 minutes, turning the schnitzels occasionally. Once cooked, remove the involtini, wrap them in aluminum foil, and keep warm. Reduce the stock considerably, then stir in the ice-cold butter and sugar. Season the sauce with lemon oil, salt, pepper, and a little grated lemon zest. If it’s still too acidic, add a little more sugar. Linguine or tagliatelle go well with this sauce.