Mediterranean turkey roulades

Ingredients for 4 servings:

• 4 turkey schnitzels
• 125 g light mozzarella
• 4 slice(s) ham, raw, max. 15% fat
• ¼ liter vegetable broth
• 200 g shallot(s)
• 4 tomatoes
• 3 garlic cloves
• 1 tsp tomato paste
• pinch(s) of salt
• ½ tsp black pepper, coarsely ground
• 1 tsp mustard
• 1 tsp thyme
• 1 tsp basil, shredded
• ½ tsp herbal salt
• 2 tbsp oil
• Sugar
• Basil, fresh

Instructions

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

WW – suitable

Wash the schnitzels, pat dry, and flatten with the heel of your hand. Cut the mozzarella into eight thin slices. Season the meat with a little herb salt and black pepper. Brush one side of the schnitzels with mustard, sprinkle with thyme and basil, and top each with a slice of ham and two slices of mozzarella. Roll them up into roulades. Heat the oil in a pan and sear the roulades for about 10 minutes until crisp on all sides. Remove the meat rolls and keep warm (oven preheated to 100°C). Thinly slice or dice the garlic cloves, shallots, and tomatoes and sauté them in the pan’s cooking juices. Add tomato paste, a pinch each of sugar and salt, and after a short time, deglaze with the warm vegetable broth. Simmer for about 5-10 minutes, then season with salt and pepper. Arrange the roulades on a plate, pour some of the sauce over them, and garnish with basil leaves. Served with rice, pasta, and baked potatoes, as well as a fresh green salad. Without side dishes, it costs 5.5 points for WWers.