Summary

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

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Instructions

1. 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.
2. 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.
3. 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.