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8 pieces white veal schnitzel 8 very thin slices prosciutto or ham (cut in half if large) 8 sage leaves salt and ground black pepper 3 tbsp butter 200g button mushrooms, thinly sliced 1 clove garlic, minced finely grated zest of ½ lemon ½ cup white wine 1 cup veal stock 1-2 tbsp cream (optional)
© Annabel Langbein Media
Top each piece of schnitzel with ham and a sage leaf. Roll up tightly into a cylinder shape and secure with string or a toothpick. Chill until ready to cook.
Season rolls with salt and pepper. Heat 2 tbsp of the butter in a pan and when it starts to turn a nut brown add meat rolls and cook over high heat until lightly browned. Take out of the pan and put to one side.
Add the other tablespoon of butter to the pan and when it bubbles add the sliced mushrooms. Stir over medium heat for 3-4 minutes until mushrooms are just starting to brown. Add garlic and lemon zest and let sizzle for about 30 seconds. Add the wine and veal stock, and stir to lift pan brownings. Add the browned meat rolls back into the pan and simmer gently for 10 minutes. If desired add a splash of cream. Serve with fettuccine and accompany with lightly cooked broccoli.
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