Turkey Involtini Basilico

Ingredients for 4 servings:

• 8 small turkey cutlets
• 4 tomatoes, dried
• 1 jar basil, preserved in oil, approx. 100 ml, or pesto
• 3 tbsp wheat flour
• 8 slices of Parma ham
• 40 g pine nuts, chopped
• 1 tbsp olive oil
• 100 ml cream
• 200 ml chicken stock, if necessary you can use other stock
• pepper, black
• Salt
• 1 tsp balsamic vinegar, lighter

Instructions

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

Turkey roulades

Flatten the turkey cutlets between foil. Thinly slice the sun-dried tomatoes and set aside. Brush the cutlets with basil (pesto works great too), place a slice of Parma ham on top, and sprinkle with tomato strips and pine nuts. Roll up like roulades, securing each roll with a toothpick. Heat olive oil in a pan and dust the roulades with flour. Place them in the pan and sear on all sides. Remove from the pan and keep warm. Add the stock and cream to the pan and bring to a boil briefly. Finally, season with pepper, salt, and balsamic vinegar, and briefly heat the roulades in the sauce.