Cover the turkey schnitzel with 1 slice of ham each. Wash and finely chop the basil. Sprinkle the schnitzel with salt, pepper and some of the basil. Roll up like roulades and tie with kitchen twine. Heat the oil in a saucepan and fry the roulades in it, deglaze with the white wine and stir in the cream and mustard. Let simmer for about 30 minutes. Finally, thicken the sauce slightly with a light sauce thickener and season to taste with salt, pepper and the remaining basil. Pour the sauce over the roulades and serve.
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