Beat the turkey escalope thinly between cling film with a meat tenderizer or a pan. If the schnitzels are small, you can put two together and knock them.
Salt and pepper the meat and top with 2 slices of ham and a few thin slices of parmesan. If you like, you can spread a little rocket over the parmesan.
Now roll up the meat from the narrower side, folding the sides in once. Looks nicer and the cheese won`t leak. Pin the loose end of the meat with beef needles or toothpicks.
Place the turkey rolls in a pan with the seam facing down and fry them. Reduce the heat and fry on all sides. The meat should be done after about 10 minutes, but that depends on the thickness of the schnitzel or the roll, at 80 ° C in the oven the rolls can still rest and cook.
This goes well with pasta with a herb and cream sauce.
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