Milanese-style stuffed roulades

➊ Pound the schnitzels thin with a meat tenderizer – do not overdo it, or holes might form through which the filling could leak during cooking.

➋ Remove the casing from the sausages, slice the filling with a knife, and place into a bowl.
Dice the garlic first into slices, then into small cubes. Add the same amount of salt, crush into a fine paste using the back of the knife, and add to the sausage mixture.

➌ Optionally, finely chop the chicken liver and add it to the sausage mixture.
Pluck the parsley from the stems, chop finely, and add directly to the sausage mixture, along with the Parmesan and egg yolk (save the egg white for another use). Season with freshly ground pepper to taste and mix everything thoroughly.

➍ Lay the schnitzels flat on the work surface and spread the sausage mixture evenly over them – a palette knife works best. It is important that the sausage mixture is applied to the schnitzels as quickly as possible, as the dry Parmesan binds the moisture, and the mixture can otherwise become too dry after some time.

➎ Now, roll up the topped schnitzels, wrap each in a strip of bacon, and secure with a toothpick or small skewer. Heat the oil in a deep pan or a Dutch Oven and sear the meat rolls evenly until golden brown on all sides. Then place a sage leaf on each. Add the white wine and let it reduce by about half. Pour in the meat stock and braise the Involtini covered over low heat until they reach a core temperature of approximately 65 °C. Remove the meat rolls and let them rest, then let the sauce simmer a little longer and season to taste.

➏ To serve, pour the sauce as a pool in the center of the plates and place the Involtini on top. Decorate with fresh sage and sprinkle lightly with coarsely cracked pepper.