Summary

Ingredients

• 8 thin turkey schnitzel
• Salt and pepper, from the mill
• 2 tablespoon olive oil, for frying

For the filling: 1

• 4 teaspoons olives - tapenade made from black olives
• 8 basil leaves
• 4 slices Parma ham, thin
• 4 tomato (s), dried
• some parmesan shavings

For the filling: 2

• 1 teaspoon mustard, sweet
• 1 teaspoon mustard (Dijon)
• 4 stalks parsley, smooth
• 2 onions)
• 1 tablespoon butter
• Salt and pepper, freshly baked, thyme
• 400 g spinach, fresh or 200 frozen as a side dish
• 1 tablespoon butter
• 1 clove garlic
• Salt and pepper, from the mill
• nutmeg

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Instructions

1. Knock turkey escalope very thinly between two cling film. Season with salt and pepper.
2. For the olive rolls, coat four schnitzels with the black tapenade. Place the ham on top, then the tomatoes and the basil leaves, sprinkle with a few parmesan shavings. Roll up and pin tight with skewers.
3. For the mustard involtini:
4. Peel the onions and cut into strips. Melt the butter in a small pan and sauté the onion strips in it. Season with salt, pepper and thyme. Brush the remaining turkey schnitzel with the mustard mixture or your favorite mustard. Then spread the onions on top, roll up and pin tightly.
5. Heat olive oil in a pan and fry the involtini on all sides, season with salt and pepper and place the pan in the oven for 15-20 minutes at 160 ° C.
6. Wash the spinach well and drain. Heat the butter and olive oil in a large pan. Peel garlic and chop finely. Toss in the butter with the spinach until the spinach collapses. Season with salt, pepper and nutmeg.
7. Put some of the spinach on a plate. Halve the involtini and olive rolls diagonally with a sharp knife and place on the spinach.
8. Serve with duchesses - potatoes.