Veal rolls Milanese style

Ingredients for 4 servings:

• 4 thin veal escalopes, 100 g each
• 2 small bratwurst
• 2 pieces of chicken liver(s)
• 50 g bacon, streaky, in thin strips
• 1 bunch of parsley
• 8 leaves of sage, fresh
• 2 tbsp Parmesan, freshly grated
• 2 eggs, including the yolk
• 50 g butter
• ⅛ liter white wine
• ⅛ liter meat broth
• 2 cloves garlic
• Flour, for dusting
• Salt
• Pepper, from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pound the schnitzel very thinly. Skin the sausages, mince the stuffing, and place in a bowl. For the stuffing, finely chop the chicken livers. Peel and press 2 garlic cloves, finely chop the parsley. Add everything to the sausage meat, add 2 tablespoons of Parmesan cheese, and 2 egg yolks. Mix thoroughly and season with freshly ground pepper. Spread the mixture evenly over the schnitzels and roll them up. Top each with a sage leaf, wrap with strips of bacon, and secure with skewers. Lightly dust the roulades with flour. Heat 50g butter in a pan, add the meat rolls, and fry until golden brown, turning occasionally. Add salt and 1/8 l of the wine, and reduce by about half. Add 1/8 l of the broth, cover, and simmer over low heat for 20 minutes. After 10 minutes, top each roll with another sage leaf or add a few sage leaves to the sauce. Remove the rolls and keep warm. Simmer the sauce again, season to taste, and serve with the meat.