Turkey rolls in cheese and herb sauce

Ingredients for 4 servings:

• 4 turkey schnitzels (150 g each)
• salt and pepper
• 4 tsp mustard, medium hot
• 200 g herb cream cheese
• 4 tsp chives, fresh or frozen
• 2 tbsp rapeseed oil
• 250 ml dry white wine
• 250 ml vegetable stock
• 2 tbsp sauce thickener, light
• possibly milk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

simple, sophisticated, for guests

Clean the turkey escalopes under running water, pat dry, and flatten if desired. Season both sides with salt and pepper. Place the escalopes side by side on a work board. Spread the top side with 1 teaspoon of mustard and 1 teaspoon of cream cheese and sprinkle with chives. Roll the escalopes tightly and secure with a roulade pin. Heat oil in a saucepan and sear the escalopes on all sides over high heat for 4 minutes. Gradually deglaze with the wine. Pour in the stock and cover the pan. Simmer gently for 30 minutes. Turn the escalopes once halfway through. Once the cooking time is up, remove the escalopes from the pan and keep warm. Stir the remaining cream cheese into the sauce and bring to a boil. Thicken with the sauce thickener. Season to taste with salt and pepper (this isn’t really necessary, as the cheese and stock add a lot of flavor). If the sauce becomes too thick, add a little milk. Serve the roulades with the sauce. Serve with rösti, croquettes, or rice. Broccoli also goes well as a side dish.