Summary

Ingredients

• 4 thin turkey schnitzel
• 200 g spinach leaves, (frozen)
• 0.5 ½ onion (s)
• 40 g feta cheese
• 1 clove garlic
• 500 ml chicken broth
• 2 tablespoon crème fraîche
• Lemon juice
• olive oil
• salt
• pepper
• possibly cornstarch

Print Recipe Pin Recipe

Instructions

1. Thaw the spinach leaves.
2. Finely dice the onion and fry in olive oil until translucent. Squeeze out the spinach, roughly chop it, mash the feta with a fork, press the garlic into the spinach. Mix the onion and feta into the spinach as well. Season the mixture with pepper, salt and lemon juice.
3. Wash the meat, pat dry (if necessary pat thinly!), Salt and pepper.
4. Distribute the spinach mixture evenly on the turkey escalope, roll up tightly and secure with wooden skewers.
5. Caution: If the skewers are too short, it is very difficult to remove them from the meat after cooking!
6. Fry the roulades vigorously on all sides in the heated olive oil. Then pour in the chicken stock and cook covered for 20-30 minutes over a mild heat.
7. Remove meat, keep warm. Pour the sauce through a sieve, stir in the creme fraiche and let the sauce simmer a little, if necessary thicken a little with cornstarch. Season the sauce with salt and pepper.
8. Rosemary potatoes and rice go well with it.