Turkey roulades with banana in curry sauce

Ingredients for 2 servings:

• 2 turkey schnitzels
• 2 bananas
• 4 tsp, heaped mustard, sweet
• 2 tsp, heaped curry powder
• 2 tsp, heaped turmeric
• Oil, for frying
• 100 ml vegetable stock
• 100 ml cream, or milk or crème fraîche
• curry powder
• turmeric
• salt and pepper
• possibly cornstarch

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Wash the turkey escalopes and pat dry. Then flatten the escalopes between a freezer bag. Season the mustard with curry and turmeric and spread it over the escalopes. Wrap the bananas (cut to size) with the escalopes to form a roulade and season the outside with salt and pepper. The escalopes can be secured with toothpicks or kitchen string. Brown the escalopes on all sides in a pan with a little oil and then keep warm in the oven. Deglaze the pan juices with the vegetable stock and cream, milk, or crème fraîche, season with salt, pepper, curry, and turmeric to taste, and bring to a boil. If the sauce becomes too thick, simply add a little more vegetable stock. If it is too runny, either reduce further or thicken with cornstarch or mashed potato powder. Remove the kitchen string and cut the escalopes diagonally once. Serve with rice. Tip: If you like, you can also bake it as a casserole.