Summary

Ingredients

• 6 turkey schnitzel
• 6 slices ham, (air-dried)
• 6 tomato (s), dried
• 100 g mozzarella (buffalo mozzarella)
• Salt and pepper, flour
• 2 tablespoon clarified butter
• 250 ml poultry broth
• 250 ml white wine
• 200 ml cream
• 1 teaspoon mustard
• 1 handful rocket, depending on your taste

Print Recipe Pin Recipe

Instructions

1. Wash the turkey escalope, dry it, pound it flat and season carefully with salt and pepper on both sides, the ham and tomatoes bring a lot of seasoning with them.
2. Cut the mozzarella into six equal-sized slices.
3. Cover the schnitzel with the ham over the entire length, if desired, place a few arugula leaves on top. Place the mozzarella slice and a dried tomato at one end of the schnitzel and roll up firmly from there.
4. Fix the roulades with toothpicks or kitchen twine and dust with flour.
5. Heat the clarified butter in a large, deep pan and sear the schnitzel on all sides, deglaze with the (previously heated) stock and wine and simmer openly for about 30 minutes. The schnitzel should be about 3/4 covered at the beginning, otherwise pour in a little more stock. Turn the roulades over and over again during the cooking time.
6. After the cooking time, remove the roulades from the sauce and keep warm. Reduce the sauce a little more, depending on your taste, refine with cream and mustard and season with salt and pepper.
7. As a side dish, for example, paprika vegetables and tagliatelle are suitable.