Pork involtini

Pork involtini

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
6 thin pork schnitzels
1 garlic clove, finely chopped
2-3 sage leaves, chopped
6 tablespoons fresh white breadcrumbs
1/3 cup parmesan cheese shavings
2 tablespoons olive oil
1/2 cup dry white wine
salt and freshly ground pepper
1/2 cup chicken stock

Method

  1. Flatten the pork schnitzels if necessary, then cut in half. Mix the garlic with the sage and breadcrumbs and sprinkle, with the cheese shavings, on each piece of pork. Roll up and secure each with a toothpick. Heat the oil in a large, heavy-based frying pan and brown the rolls on all sides. Add the wine and season with the salt and pepper. Bring to the boil, then add the stock. When simmering, reduce the heat and cook gently for about 5 minutes, stirring occasionally. Remove the pork rolls, keeping them warm, and continue cooking the liquid until syrupy and reduced, for about 3 minutes. Remove the toothpicks from the rolls before serving 2 or 3 per person, with the sauce spooned over. Good with new potatoes and a green salad.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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