Chicken rolls with pancetta with lemon sauce

Ingredients for Chicken rolls with pancetta with lemon sauce

Instructions for Chicken rolls with pancetta with lemon sauce

To prepare the Chicken rolls with pancetta with lemon sauce recipe, please follow these instructions:

Peel and cut potatoes and carrots in smaller terns and cook them well in unsalted water.

Cut the fillets almost through the flat joints so that they become twice as wide / half as thin. Spread the fillet, season with salt and pepper, put two leaf sage on one side and roll the fillet into a roulade. Grab the roll into the pancetta. Brown the roll on a hot pan, add white wine and turn down the heat, put the lid / silver paper over and simmer for approx. 15 minutes (turn the rollers a couple of times along the way).

Grate the cheese. Mash the roots of a rustic consistency stir butter and cheese and season with salt.

Cook lemon juice and saffron for approx. That quarter. Whip the butter for a little while. Season with salt and pepper.

Cut the truffles into thin slices.

Cut the chicken rolls into slices and yarn with the truffles.

tips:
Be careful with the sauce as it is very acidic, but tastes wonderful to the dish.