Summary

Ingredients

• 4 large turkey schnitzel, thin
• 4 slices ham, cooked
• 4 medium onion (s)
• 1 roll or 2 slices white bread
• 4 tablespoon butter, oil or fat
• 3 tablespoon tomato ketchup
• 2 tablespoon herbs, mixed, Italian
• 2 teaspoons garlic powder or 1 clove, finely chopped
• 500 ml vegetable stock
• 2 tablespoon flour or cornstarch
• 4 tablespoon heavy cream
• 3 tablespoon crème fraîche
• 1 point cheese (Emmentaler), grated
• salt and pepper
• Water or milk

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Instructions

1. Finely dice the onion and ham and sauté until golden. Then let the mixture cool down. Soak rolls or white bread in water (milk if necessary). Heat the broth. Preheat the oven to 200 degrees.
2. Squeeze out the rolls and mix well with the onion and ham mixture, ketchup, herb mixture and garlic powder.
3. Wash turkey escalope and, if necessary, flatten it, flat enough so that it can be rolled up later. Season the meat on one side with salt and pepper, turn it over and coat the other side evenly with the onion, ham, herb and bread roll paste. Now roll it up and pin it together with a toothpick. Most of the time, there is still a filling left over, but you can use it for the sauce.
4. Oil the bottom of an ovenproof dish and sear the steaks on each side for approx. 1-2 minutes (depending on the thickness of the roulades). Then deglaze with approx. 2/3 of the stock so that the meat is approx. 1-2 cm in the stock. Cover and cook in the oven for approx. 40-60 minutes.
5. After about 30 minutes stir in the rest of the filling. Depending on the thickness of the steaks, sprinkle the meat with cheese and bake around 15 minutes before the end of the cooking process.
6. Meanwhile, make the sauce, heat the cream and creme fraiche slightly, add the rest of the stock and, if necessary, thicken with flour or starch.
7. Then take the meat out of the pot and fold in the sauce. It goes well with pasta or potatoes.