Turkey Rolls `Italian`
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large turkey schnitzel, thin
- 4 teaspoons, heaped pesto rosso
- 4 tablespoon parmesan, freshly grated
- 4 slices Parma ham
- 4 basil leaves
- 2 scoops mozzarella
- 1 cup cream
- 0.25 liter ¼ white wine (Riesling)
- salt and pepper
- butter
- olive oil
Print Recipe
Pin Recipe Instructions
- Knock the turkey schnitzel flat between 2 sheets, season with salt, pepper and brush with 1 teaspoon of pesto rosso each. Spread the parmesan on top and cover each with 1 slice of ham. Cover the wider end with 1/2 piece of mozzarella and a basil leaf, fold in a little, roll up and, if necessary, pin in place with a roulade needle.
- Do not let the butter get too hot with a little olive oil and slowly fry the turkey rolls not too brown. Then place in a baking dish.
- Deglaze the roast set with the white wine and cream, bring to the boil briefly and pour over the turkey rolls. Cover and simmer in the oven at 150 - 180 degrees for approx. 45 minutes. Noodles or rice and a green salad go well with this.
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