Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Parsley potatoes or croquettes are ideal as a side dish.