Summary

Ingredients

• 6 thin turkey schnitzel, small ones
• 1 large zucchini
• 250 g bacon, sliced
• Mustard (Dijon mustard), grainier
• 1 medium onion (s)
• 1 teaspoon, heaped sugar, brown
• 400 g tomato (s), chunky from the can
• 100 ml balsamic vinegar, approx
• 350 ml poultry stock
• 1 tablespoon sherry
• salt and pepper
• Oil or vegetable cream
• Sauce thickener
• basil
• rosemary
• Juniper berries, possibly

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Instructions

1. Wash the schnitzel, pat dry and pepper. Slice the zucchini lengthways into thin slices. Drain the tomato pieces on a sieve. Place 2 - 3 slices of bacon on the worktop. Place the schnitzel on top and coat thinly with mustard. Place a few zucchini slices on top and roll everything up into small rolls. Pin well with toothpicks. Finely dice the onion.
2. Heat the frying fat in a casserole and fry the turkey rolls all over, then remove them. Scatter the sugar into the frying fat, sauté briefly, add the onion cubes and let them take on the color. Now pour in approx. 100 ml balsamic vinegar (enough to cover the bottom of the pot well) and let it reduce a little. Pour in the poultry stock and briefly bring to the boil.
3. Now add the rolls again and stir in the drained tomato pieces. Lightly salt, pepper, add basil, oregano and if you like, you can add 2 - 3 juniper berries. Cover and let simmer gently for approx. 25 - 30 minutes. In between add the sherry and possibly some balsamic vinegar.
4. Take out the rolls, strain the sauce through a sieve, season to taste again and bind with sauce thickener as required. Let the rolls steep again briefly in the sauce or serve immediately. Ribbon noodles or potatoes go well with it.