Summary

Ingredients

• 4 turkey schnitzel, thin
• 60 g ham, serrano
• 100 g tomato (s) in oil, finely diced
• 50 g olives, black without stone, finely chopped
• 1 teaspoon oregano, dried
• 100 g ricotta
• 2 tablespoon olive oil
• 3 clove (s) garlic, finely chopped
• 2 onion (s), diced
• 1 carrot (s), finely diced
• 1 tablespoon tomato paste
• 250 ml poultry stock
• 100 ml white wine, dry
• 200 ml cream
• salt and pepper

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Instructions

1. If necessary, pound the turkey schnitzel between cling film with a little oil.
2. Mix the ricotta well with the tomatoes, olives and oregano. Spread the Serrano ham on the roulade and spread the ricotta mixture on top. Roll up, pin, salt and pepper. Fry brown all over in a pan in olive oil, remove from the pan and set aside.
3. Sweat the onion and carrot cubes in the fat, after 2 minutes add the garlic and tomato paste and let sweat briefly. Now pour in the stock, white wine and cream and bring to the boil. Return the roulades to the pan and simmer for 15 to 20 minutes with the lid closed. Remove the roulades and keep warm. Puree the sauce with the hand blender, salt and pepper if necessary.
4. Cut the roulades into 2 to 3 pieces and serve with the sauce.
5. This goes well with pasta or rice.