Summary

Ingredients

• 8 small turkey schnitzel
• 4 tomato (s), dried
• 1 glass basil, soaked in oil, approx. 00 ml, or pesto
• 3 tablespoon wheat flour
• 8 slices Parma ham
• 40 g pine nuts, chopped
• 1 tablespoon olive oil
• 100 ml cream
• 200 ml poultry stock, if necessary, others can do the same
• Pepper, black
• salt
• 1 teaspoon balsamic vinegar, lighter

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Instructions

1. Knock the turkey escalope flat between foil. Cut the sun-dried tomatoes into fine strips and set aside. Then brush the schnitzel with the basil (you can also use pesto works great), then place a slice of Parma ham on top and sprinkle with tomato strips and pine nuts. Then roll up like roulades and close each roll with a toothpick.
2. Heat the olive oil in the pan and dust the roulades with flour, add to the pan and fry all over, then remove and keep warm. Now add the stock and the cream to the pan and briefly bring to the boil. Finally season everything with pepper, salt and the balsamic vinegar and briefly heat the roulades in the sauce.