A delicious mushroom dish for any occasion!
Beat the schnitzel very thin. Remove the skin from the sausages and chop the filling. Clean the oyster mushrooms, chop them, heat a tablespoon of oil and sauté the mushrooms in it. Peel and crush garlic cloves. Rinse parsley, dry and chop. Drain mozzarella, cut a ball into small cubes, add to the sausage meat with mushrooms, garlic and parsley and add egg yolks. Mix everything thoroughly and season to taste with salt and freshly ground pepper. Spread the cutlets evenly with the mixture, roll up and cover each with a sage leaf, wrap with Parma ham and pin with skewers. Then dust with flour, heat the remaining oil and fry the rolls until golden brown. Season veal rolls with salt, pour wine and reduce to about half at medium temperature. Add clear soup and steam at low temperature for 20 minutes with lid closed. Remove rolls, top with second mozzarella ball cut into strips, grill briefly and keep warm. Repeatedly bring sauce to a hearty boil. To taste, thicken with half a teaspoon of cornstarch (maize starch) dissolved in a tiny bit of water, season to taste and serve with meat. Garnish with sage leaves.
Serve with ribbon noodles, carrots and sugar snap peas.