Summary

Ingredients

• 8 small turkey schnitzel, 100g each
• 500 g spinach, frozen
• 3 shallot (s)
• 2 cloves garlic)
• 1 lemon (s)
• salt
• pepper
• nutmeg
• 100 g cream cheese
• 1 egg yolk
• 100 ml white wine
• 500 ml poultry stock
• 40 g olives, black
• 0.5 ½ bunch thyme
• 300 g tomato (s)
• 20 g pine nuts
• 0.5 ½ bunch parsley, smooth

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Instructions

1. Place the turkey escalope in a freezer bag and roll out as thin as possible with a rolling pin.
2. For the spinach filling, sauté 1 chopped shallot and the chopped garlic in 1 tablespoon of oil until translucent, add the juice of 1 lemon and the thawed and finely chopped spinach, season with salt, pepper and nutmeg, simmer for 2-3 minutes; Let the mixture cool down and stir in the cream cheese and egg yolk.
3. Brush the turkey schnitzel with the spinach filling, roll up, season with salt and pepper. Then fry in 2 tablespoons of oil in a pan over medium heat, then place in a roasting pan.
4. Cut the remaining 2 shallots into fine strips and sauté in the remaining fat in the pan, deglaze with white wine, reduce to half, fill up with the poultry stock and bring to the boil, add the seedless, halved black olives and the thyme. Put the sauce in the roaster with the involtini and cook covered over medium heat. After 15 minutes add the peeled and cut tomatoes and cook for another 10 minutes. Sprinkle with the pine nuts and the chopped parsley, which have been roasted in a pan in the meantime.
5. A tomato or olive ciabatta is best served with it. Time consuming, but fantastically good!