Summary

Ingredients

• 2 turkey schnitzel
• 4 slices ham, raw, air-dried
• 80 g cream cheese, e.., Philadelphia
• 1 tablespoon capers, finely chopped
• salt and pepper
• liter ⅛ chicken broth
• 1 teaspoon mustard (Dijon mustard)
• 1 teaspoon mustard, medium hot
• Clarified butter or oil
• possibly cornstarch

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Instructions

1. Mix the cream cheese with the finely chopped capers until creamy and season with salt and pepper. If the turkey schnitzel is too thick and not that big, pound it flat. Spread the cream cheese and caper mixture on the schnitzel and top with the raw ham. Now fold up the schnitzel and fix with roulade needles.
2. Then fry in clarified butter or oil in a hot pan until the meat has a light brown crust. Deglaze with the chicken stock, put the lid on and simmer on a low flame for about 20 - 30 minutes.
3. Then remove the turkey schnitzel from the pan and keep warm. The sauce is now seasoned with mustard (I use 1 teaspoon each of Dijon mustard and medium-hot mustard) and possibly lengthened with a little chicken stock and slightly thickened with a little cornstarch.
4. It goes well with pasta and a green salad.