How to make
Beat the egg with a fork. Heat some olive oil in a pan and make an omelette.
Pound the chicken steaks lightly and season them with a pinch of black pepper and salt.
Divide the omelette into two. Place half of the omelette on top of each steak and add the sliced scamorza on top.
Roll them up and stick with a wooden skewer through them.
Heat a 2/3 cup (150 ml) of olive oil in a large pan. Add the garlic cloves and rosemary sprig.
Put the chicken rolls in it and fry them for 3-4 minutes on all sides.
Remove the garlic and rosemary from the pan, pour the white wine and vegetable broth. Mix the flour with a little water and thicken the sauce.
When serving, pour the sumptuous sauce over the stuffed chicken steaks.
Enjoy!
Note: The recipe can also be prepared with sage. It turns out very tasty again!
