Summary

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

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Instructions

1. Halve the pickles lengthways.
2. 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.
3. 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.
4. 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.
5. In the meantime, prepare the frozen vegetables according to the instructions on the packet.
6. 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.
7. Arrange the roulades with vegetables and sauce on plates and serve hot.