VEGAMI WHITE WINE SAUCE WITH INVOLTINI ROLLS

Toscana

meat

main course

medium

Stevan Paul

INGREDIENTS FOR 4 PERSONS

60 g Parmesan
80 g herb cream cheese (e.g. Bressot)
25 g breadcrumbs  1 egg (M) 
600 g thinly sliced chicken schnitzel from the breast
toothpicks
3 tbsp. olive oil
2 shallots
20 g butter
50 ml white wine
100 ml Tomami Toscana
1 tbsp. roasted salted almonds
A handful of rocket leaves (rucola)

INSTRUCTIONS

Grate 30 g of the Parmesan finely and mix/knead with the herb cream cheese, breadcrumbs and the egg. Place the chicken schnitzels flat between two layers of baking paper and tenderize by beating. Brush the schnitzel with the herb cheese cream mixture and roll together. Fix with toothpicks.

Heat the oil in a pan and fry the involtini rolls for about 5 minutes until brown. Peel the shallots and add to the rolls together with the butter. Braise until light brown. Deglaze with white wine and cook for 2 minutes. Add Vegami and 100 ml of water and cook for 5-6 minutes. Finely grate the remaining Parmesan, roughly cut the salted almonds and serve with the involtini, together with the rocket leaves.

This recipe also goes well with Tomami Provence and Tomami Toscana. Serve rice or baguette as accompaniment.