Summary

Ingredients

• 6 turkey schnitzel, approx. 150 g each
• 1 ½ tablespoon, heaped herb cream cheese
• 6 slices mountain cheese
• 6 slices bacon or raw ham
• 2 tablespoon rapeseed oil
• 375 ml milk
• 2 tablespoon tomato paste
• 200 g crème fraîche, e.., with herbs
• 1 tablespoon herbs, fresh, chopped, e.g., oregano, sage, thyme and / or rosemary
• possibly salt and pepper

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Instructions

1. Flatten the turkey schnitzel on both sides using a meat tenderizer. Spread the herb cream cheese on top of each schnitzel. Place a slice of mountain cheese on each schnitzel, then roll up tightly. Wrap a slice of bacon or raw ham around each rolled schnitzel. Secure with toothpicks or thread.
2. Heat the rapeseed oil in a large pan over medium-high heat. Fry the prepared schnitzel for 2 minutes on each side until golden. Transfer the schnitzel to a roasting pan or casserole dish.
3. In the same pan, pour the milk. Add the tomato paste and fresh herbs, stirring to combine. Add the crème fraîche and stir. Bring to a boil over medium-high heat. Season with salt and pepper to taste. Pour the sauce over the schnitzel in the roasting pan.
4. Bake in a preheated oven at 180°C (350°F) for about 25 minutes, until the turkey is cooked through (internal temperature 74°C / 165°F).