Summary

Ingredients

• 4 thin turkey schnitzel
• salt
• 1 teaspoon sage, dried
• 2 cloves garlic
• 30 g parmesan, fresh
• 4 slices Parma ham
• 3 tablespoon olive oil
• 100 g shallot (s)
• 250 ml white wine
• 250 ml chicken broth, instant
• 300 ml whipped cream
• 3 egg yolks
• 1 teaspoon lemon juice
• Lemon pepper

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Instructions

1. Finely chop the garlic.
2. Top the schnitzel with Parma ham, sage, garlic and Parmesan. Roll up from the narrow side. Secure with skewers or clamps. Heat the oil and fry the turkey rolls in it. Peel the shallots and cut in half lengthways. Add the garlic to the turkey roulades and sauté in the frying fat until translucent. Deglaze with white wine and chicken soup. Reduce by half over high heat for about 10 minutes. Pour in 200 g of whipped cream while stirring. Bring to the boil briefly and cover and simmer for 10 minutes over medium heat. Then take the pan off the stove.
3. Whisk the egg yolks with the rest of the cream. Stir into the no longer boiling sauce. Season with salt, pepper and lemon juice.