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Italian-style turkey roulade

updated

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Ingredients for 4 servings:

  • 4 turkey schnitzels
  • 4 slices of cooked ham
  • 8 tomatoes, dried
  • 4 tbsp pesto
  • 150 ml vegetable stock
  • 150 ml cooking cream
  • salt and pepper
  • 1 tbsp parsley

Instructions

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

simply

Flatten the turkey cutlets, spread with pesto, and top each with a slice of cooked ham and two chopped sun-dried tomatoes. Fold the sides in slightly lengthwise, roll into a roulade, and tie tightly. Sear the roulades on all sides, then briefly bring the roasting juices to a boil with vegetable stock. Cover the pan and finish cooking at 150°C (convection oven) for about 30 minutes. Remove the pan from the heat using potholders, briefly bring the stock to a boil with the cooking cream and parsley, and season with salt and pepper, if desired. This dish goes well with tagliatelle or penne, for example.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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