Turkey roulades with mushroom filling

Ingredients for 4 servings:

• 4 large turkey cutlets, thin, 200 g each
• 1 tbsp mustard, hot
• salt and pepper
• 100 g mushrooms
• 1 onion(s)
• 75 g butter
• 1 egg(s)
• 3 tbsp breadcrumbs
• 1 tbsp herbs, finely chopped (e.g. parsley, chervil, lemon balm and thyme)
• 2 tbsp crème fraîche
• some water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Flatten each schnitzel, brush with a little mustard, and season with pepper. Clean the mushrooms and slice them finely. Peel and finely dice the onion. Heat 1 tablespoon of butter and sauté the mushrooms and onion for about 5 minutes. Season with salt and let cool slightly. Beat the egg and 1 tablespoon of butter until fluffy, then mix in the breadcrumbs, herbs, and mushroom and onion mixture. Spread the mushroom mixture over the schnitzels and smooth the surface. Roll up the meat and secure it with skewers, roulade clips, or string. Lightly sear the roulades on all sides in the remaining fat, add a little water, and let them simmer, covered, for about 30 minutes. Deglaze the pan juices with a little mustard and crème fraîche, season to taste, and serve with the roulades. Parsley potatoes or croquettes go well as a side dish.