Summary

Ingredients

• 4 large chicken breast fillet (s) or turkey schnitzel
• 4 slices ham (prosciutto), thinly sliced
• 250 g asparaus, reen (approx. 10 pieces)
• 8 slices parmesan, thinly sliced
• 4 large basil leaves
• 4 tablespoon olive oil
• 2 tablespoon balsamic vinegar
• salt and pepper

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Instructions

1. Clean, peel and halve the asparagus and sauté in a little olive oil until half cooked. Season to taste with salt & pepper, let cool down.
2. Cut the long side of the chicken breasts or turkey escalope but not all the way through so that you can open it like a book. Knock a little flat with a heavy pan. Place 1 slice of prosciutto on each of the meat (distribute it so that the meat is evenly covered), place asparagus, Parmesan cheese and torn basil on top. Now roll up the meat firmly from the long side and secure it with a toothpick.
3. Up to this point, the dish can be prepared hours in advance.
4. Heat the remaining olive oil in a frying pan and fry the rolls all over until they are golden brown in color. Mix 2 tablespoons of balsamic vinegar with approx. 5 tablespoons of water and deglaze the meat with it. Put the lid on the pan and let it stew for about 10-15.
5. Remove the meat, let it rest for approx. 3 minutes and cut diagonally lengthways. Arrange 2 halves per person on a plate. Drizzle with the balm stock.
6. It goes well with small potatoes tossed in butter and a fresh green salad or tomato salad.