Summary

Ingredients

• 4 large turkey schnitzel, thinly sliced
• salt and pepper
• some mustard, hot
• 4 slices ham
• some oil, for frying

For the sauce:

• 1 large onion (s), finely chopped
• 200 g leek, cut into rins
• 600 ml vegetable stock
• 150 ml whipped cream
• 2 cloves garlic, finely chopped
• 1 pinch caraway seeds, ground

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Instructions

1. Season the turkey schnitzel with salt and pepper, brush with a little mustard, cover with ham and roll up. Secure with toothpicks or roulade needles.
2. Heat some oil in a pan, fry the rolls in it and remove them again. Put the onion and leek in the pan and sauté a little. Add the vegetable stock, whipped cream, garlic and caraway seeds and bring to the boil.
3. Place the turkey rolls in the sauce and cover and cook for about 15-20 minutes.
4. Take the turkey rolls out again and keep warm.
5. Finely puree the sauce in a blender or hand blender and season with salt and pepper if necessary.
6. Cut the rolls into slices and serve with the sauce.
7. This goes well with pasta, rice, croquettes, napkin dumplings,