Turkey Rolls with Mushroom Filling
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, 200 g each
- 1 tablespoon mustard, hotter
- salt and pepper
- 100 g mushrooms
- 1 onion (s)
- 75 g butter
- 1 egg (s)
- 3 tablespoon breadcrumbs
- 1 tablespoon herbs, finely chopped (e.g. parsley, chervil, lemon balm and thyme)
- 2 tablespoon crème fraîche
- some water
Print Recipe
Pin Recipe Instructions
- Pound each schnitzel flat, brush with a little mustard and pepper. Clean the mushrooms and cut finely into leaves. Peel and finely dice the onion.
- Heat 1 tablespoon butter and stew the mushrooms with the onion for about 5 minutes. Salt and let cool a little. Beat the egg and 1 tablespoon butter until foamy, mix in the breadcrumbs, herbs and mushroom-onion mixture. Spread the mushroom mixture on the schnitzel and smooth out. Roll up the meat and secure it with skewers, roulade clips or twine.
- Sear the roulades in the remaining fat on all sides, pour in some water and cover the roulades for about 30 minutes. Deglaze the meat stock with a little mustard and crème fraiche, season to taste and serve with the roulades.
- Parsley potatoes or croquettes are ideal as a side dish.
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