in Italy

Italian schnitzel, involtini

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Ingredients for 2 servings:

  • 4 small pork schnitzels
  • ½ jar pesto, red
  • 1 ball(s) of mozzarella
  • 8 basil leaves
  • salt and pepper
  • 1 jar of wine
  • 1 small can of tomatoes, chopped
  • 1 large onion(s)
  • 1 garlic clove(s)
  • some thyme
  • some marjoram
  • 1 pinch of chili powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Flatten the schnitzel and season with salt and pepper. Then spread with red pesto. Top with thin slices of mozzarella and basil leaves and roll up. Secure with toothpicks. Fry the involtini in oil. Remove the involtini from the pan and fry the finely chopped onions and crushed garlic in the pan juices. Deglaze with wine, add the chopped tomatoes, and season generously to taste. Add the involtini to the sauce and simmer with the lid on for about 30 minutes. Serve with tagliatelle.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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