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Veal rolls in lemon cream

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Ingredients for 4 servings:

  • 8 thin veal escalopes
  • 8 garlic cloves
  • 120 g Parmesan, grated
  • 5 tbsp olive oil
  • 180 ml cream
  • 1 lemon(s), juice
  • 125 ml white wine
  • salt and pepper
  • Cayenne pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Involtini with garlic and Parmesan

Season the schnitzel with salt and pepper. Mix the crushed garlic with Parmesan and olive oil, spread over the schnitzel, and roll up. Secure with toothpicks and fry briefly in hot oil in the frying pan. Remove from the pan and keep warm. Boil the pan juices with lemon juice and white wine, add the cream, and bring to a boil. Return the involtini to the pan and simmer, covered, for about 40 minutes over low heat. Turn occasionally. Remove the meat and keep warm. Reduce the sauce to the desired consistency and season with cayenne pepper, salt, and pepper. Serve with spaetzle or buttered noodles.

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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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