Milanese-style stuffed roulades

➊ Pound the schnitzels thinly with a meat mallet – not too hard, otherwise holes may form through which the filling could escape during cooking.

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

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 (use the egg white for something else). Season to taste with freshly ground pepper and mix everything thoroughly.

➍ Lay the schnitzels flat on the work surface and spread the sausage meat evenly over them – ideally using a spatula. It is important that the sausage meat is applied to the schnitzels as quickly as possible, as the moisture is bound by the dry Parmesan, and the sausage mixture can otherwise become too dry after some time.

➎ Now roll up the coated schnitzels, wrap each one with a slice of bacon, and secure with a toothpick or a small skewer. Heat the oil in a deep pan or a Dutch Oven and brown the meat rolls evenly on all sides, turning frequently. Then top each one with a sage leaf. Add the white wine and let it reduce by about half. Pour in the meat broth and braise the involtini covered over low heat until they reach a core temperature of approximately 65 °C. Afterwards, remove the meat rolls and let them rest, then simmer the sauce further and season to taste as desired.

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