Summary

Ingredients

• 4 turkey schnitzel, with incised pockets
• salt
• pepper
• Paprika powder

For the filling:

• 150 g zucchini
• 1 bunch basil
• 250 g sheep cheese
• 40 g clarified butter
• 60 g flour, wheat flour

For the sauce:

• 300 g crème fraîche
• 2 tablespoon tomato paste
• Cayenne pepper
• Basil, chopped
• herbs Provence

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Instructions

1. Rinse turkey escalope under cold running water, pat dry, sprinkle with salt, pepper and paprika.
2. For the filling, clean the zucchini and cut into small cubes. Rinse the basil, pat dry, pluck the leaves from the stems and cut into fine strips. Mix both ingredients well with the sheep`s cheese, season with salt and pepper and the herbs of Provence. Pour the mixture into the two turkey schnitzel, stick the schnitzel with wooden skewers or sew up.
3. Melt clarified butter in a pan, dust turkey escalope with flour, fry in it on both sides for 10-15 minutes. Remove the cooked schnitzel and keep warm.
4. For the sauce, mix the roast set with créme fraîche, tomato paste and cayenne pepper, season with salt, pepper, Provence herbs and basil, add the schnitzel and heat again.
5. Rosemary potatoes and pasta go well with this.