Summary

Ingredients

• 4 turkey schnitzel
• 1 onion (s)
• 150 g carrot (s)
• 1 tablespoon walnuts, chopped
• 2 cloves garlic)
• 1 teaspoon thyme
• 4 tablespoon breadcrumbs
• 2 egg (s)
• some curry powder
• 2 tablespoon lard
• 5 teaspoons mustard, (possibly herb mustard)
• 250 ml cream
• 125 ml vegetable stock
• salt and pepper

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Instructions

1. Finely chop the onions, finely grate the carrots. Heat the butter and roast the finely chopped nuts until golden brown. Add onions and carrots and sauté for 8 minutes. Season with garlic, salt, pepper and thyme and let cool down a little.
2. In the meantime, I wash and beat the turkey escalope so that it can be rolled into a roulade. Then season with salt and pepper and dust with curry.
3. Next, add the breadcrumbs and eggs to the mixture, mix and season again. Spread the filling on the schnitzel, roll up and tie or pin. Heat the clarified butter in a pan, fry the roulades vigorously all over and take them out of the pan again.
4. Put mustard (I prefer herb mustard and some take more, but that`s a matter of taste), cream and the stock in the pan, bring to the boil and then simmer for 10 minutes. Add the roulades and let simmer with the lid on for about 20 minutes.
5. We either eat rice or noodles with it. It is also easy to prepare.