Summary

Ingredients

• 4 turkey schnitzel à 150 g
• salt and pepper
• 4 teaspoons mustard, medium hot
• 200 g herbal cream cheese
• 4 teaspoons chives, fresh or frozen
• 2 tablespoon rapeseed oil
• 250 ml white wine, dry
• 250 ml vegetable stock
• 2 tablespoon sauce thickener, light
• possibly milk

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Instructions

1. Clean the turkey schnitzel under running water, pat dry and plate if necessary. Salt and pepper on both sides.
2. Place the schnitzel side by side on a work board. First brush the top side with 1 teaspoon of mustard and 1 teaspoon of cream cheese and sprinkle with chives. Roll up the schnitzel tightly and fix with a roulade needle.
3. Heat the oil in a saucepan and fry the rolls on all sides over high heat for 4 minutes. Gradually deglaze with the wine. Pour in the broth and close the pot with a lid. Stew on a gentle heat for 30 minutes. Halfway through the cooking time, turn the roulades once. When the time has elapsed, take the roulades out of the pot and keep them warm.
4. Stir the rest of the cream cheese into the sauce and bring to the boil. Thicken with the sauce thickener. If necessary, add salt and pepper to taste (actually not necessary as the cheese and the broth add a lot of flavor). If the sauce gets too thick, add a little milk to extend it.
5. Serve the roulades with the sauce. Rösti, croquettes or rice go well with it. Broccoli also fits as a side dish.