Effortless Involtini (Print Version)

# Ingredients:

01 - A splash of olive oil
02 - Butter, as much as needed
03 - 6 thin pork or veal cutlets
04 - 6 slices of Parma ham or Serrano ham
05 - A handful of fresh basil
06 - 100 g Parmesan, freshly grated
07 - Pinch of sugar
08 - Some cornstarch if needed
09 - Salt, just enough
10 - Pepper, a bit
11 - 150 ml dry white wine
12 - 200 ml veggie broth
13 - 200 ml sweet cream

# Instructions:

01 - If the sauce’s runny after simmering, toss in a bit of cornstarch to fix it up. Let everything bubble softly for another moment.
02 - Give the rolled-up cutlets about 25 to 30 minutes on a low simmer so they soak up all that flavor.
03 - Time to splash in the wine, broth, and cream. Hit it with some salt, pepper, and just a touch of sugar.
04 - Pop your cutlet rolls in hot oil and butter, turning them so they get golden on every side.
05 - Pound your cutlets thin. Sprinkle salt and pepper. Lay ham, basil, and parmesan on top, then roll them up tight.
06 - Hold those cutlets together with some kitchen string so they keep their shape when cooking.

# Notes:

01 - Great with green salad and wide pasta noodles.
02 - Go easy on the salt so the salty broth doesn’t overpower the sauce.

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