Snail-Style Skewers

• 800 g (1 lb 12 oz) veal schnitzels
• 2

Slice the veal schnitzels into 2 cm (¾ inch) thick strips. Peel and finely chop the French shallots, chop the dill. Combine the dill, French shallots and pepper, sprinkle this mixture over the strips of veal, season with salt. Roll up the strips like snails.

Thread these snails on skewers.

For the marinade, combine the Savora mustard with the olive oil and vodka, spread this mix