John Myers
Ingredients for 4 servings:
- 4 turkey schnitzels
- 1 onion(s)
- 150 g carrot(s)
- 1 tbsp walnuts, chopped
- 2 garlic cloves
- 1 tsp thyme
- 4 tbsp breadcrumbs
- 2 eggs
- some curry powder
- 2 tbsp lard
- 5 tsp mustard (or herb mustard)
- 250 ml cream
- 125 ml vegetable stock
- salt and pepper
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes
Finely chop the onions and finely grate the carrots. Heat the butter and roast the finely chopped nuts until golden brown. Add the onions and carrots and sauté for 8 minutes. Season with garlic, salt, pepper, and thyme and let cool slightly. In the meantime, I wash and pound the turkey cutlets so they can be easily rolled into a roulade. Then season with pepper and salt and dust with curry powder. Next, add the breadcrumbs and eggs to the mixture, mix, and season again to taste. Spread the filling over the cutlets, roll them up, and tie or pin them together. Heat the clarified butter in a pan, brown the roulades vigorously on all sides, and remove from the pan. Add the mustard (I prefer herb mustard, and some people use more, but that’s a matter of taste), cream, and stock to the pan, bring to a boil, and then simmer for 10 minutes. Add the roulades and let them simmer with the lid on for about 20 minutes. We serve them with either rice or noodles. It’s also easy to prepare.
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