The name of this dish means "jump into the mouth", and that is exactly what happens. It's a real 1970s dish and kind of rich and decadent, but irresistible nonetheless.
|8 slices||Beef schnitzel, or use pork or veal schnitzel (Main)|
|8 slices||Ham, very thin, or use prosciutto (Main)|
|200 g||Button mushrooms, thinly sliced (Main)|
|1||Garlic clove, crushed|
|½||Lemons, finely grated zest only|
|½ cup||White wine|
|1 cup||Chicken stock|
|1 Tbsp||Cream, use up to 2, optional|
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- Top each piece of schnitzel with ham or prosciutto 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 allow to sizzle for about 30 seconds. Add the wine and stock and stir to lift pan brownings.
- Add the meat rolls back into the pan and simmer gently for 10 minutes. If desired, add a splash of cream.
- Serve with fettuccine and lightly cooked broccoli.
More delicious mushroom recipes from Annabel
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