Classic Turkey Rolls
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 pickled cucumber (s)
- 4 turkey schnitzel approx. 150 g each
- 1 tablespoon flour
- salt
- pepper
- 1 teaspoon thyme, stripped
- 1 teaspoon mustard, medium hot
- 4 slices ham, raw
- 2 onions)
- 1 lemon (s), untreated
- 3 tablespoon clarified butter
- 250 ml poultry broth
- 500 g mixed veetables (frozen)
- 150 g sour cream
Print Recipe
Pin Recipe Instructions
- Halve the pickles lengthways.
- Rinse the turkey schnitzel with cold water, pat dry and pat flat. Sprinkle with flour, salt, pepper and thyme. Brush with mustard and top with 1 slice of ham and 1 cucumber half. Now roll up the meat, pin it with a wooden skewer or wrap it with kitchen twine.
- Peel and finely dice the onions. Wash the lemon with hot and pat dry, then rub 1 teaspoon from the peel and squeeze out the juice.
- Now heat the clarified butter in a casserole and fry the roulades all over. Add the onions, vegetable stock, lemon juice and lemon zest and bring to the boil. Cover and stew the roulades over a low heat for 20 minutes.
- In the meantime, prepare the frozen vegetables according to the instructions on the packet.
- Lift out the roulades, keep warm and pour the sauce through a sieve into a saucepan. Stir in the sour cream and let the sauce simmer for about 5 minutes. Season to taste as needed.
- Arrange the roulades with vegetables and sauce on plates and serve hot.
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