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Turkey roulades with pesto rosso

updated

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Ingredients for 4 servings:

  • 8 slice(s) turkey schnitzel (turkey steaks), thinly sliced
  • 1 jar Pesto Rosso
  • 100 g cheese (e.g. Edam, Emmental, etc.), grated
  • 100 ml white wine
  • 100 ml broth
  • 100 ml whipped cream
  • salt and pepper
  • 1 tsp cornstarch

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Season the turkey steaks with salt and pepper and spread each with a teaspoon of pesto. Sprinkle with grated cheese and roll up. Secure the ends with wooden skewers. Brown in a hot pan until golden brown on all sides, then deglaze with white wine and broth. Cover and simmer for about 15 minutes. Add the cream and season to taste with pepper, salt, and pesto rosso. Mix a teaspoon of cornstarch with cold water and use this to thicken the sauce.

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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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