Lemon Involtini

Ingredients for 2 servings:

• 6 small pork schnitzels (minute schnitzels)
• 2 lemon(s), organic, grated peel and juice
• 2 cups of cream
• 1 cup vegetable broth
• 1 bunch of basil
• 6 slices of Parma ham
• 1 shot of liqueur (limoncello)
• salt and pepper
• 2 tbsp sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

stuffed pork rolls with lemon

Flatten the schnitzels and season with salt and pepper. Spread half of the lemon zest over the schnitzels. Place a slice of Parma ham and a basil leaf on top. Roll up and secure with a toothpick. Sear the involtini on all sides, then keep warm in the oven and let them cook for a while. Add the lemon liqueur, cream, and stock to the pan juices. Add the remaining lemon zest and lemon juice. Season with salt, pepper, and sugar and simmer until a creamy sauce forms. Use a sauce thickener, if desired. This goes very well with tagliatelle. Garnish with basil leaves, and you’re done.