Turkey schnitzel with mustard and caper sauce

Ingredients for 2 servings:

• 2 turkey schnitzels
• 4 slice(s) ham, raw, air-dried
• 80 g cream cheese, e.g. Philadelphia
• 1 tbsp capers, finely chopped
• salt and pepper
• ⅛ liter chicken broth
• 1 tsp mustard (Dijon mustard)
• 1 tsp mustard, medium hot
• Clarified butter or oil
• possibly cornstarch

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Mix the cream cheese with the finely chopped capers until creamy and season with salt and pepper. If the turkey cutlets are too thick or too large, flatten them. Spread the cream cheese and caper mixture over the cutlets and top with the raw ham. Fold the cutlets together and secure with roulade pins. Then fry them in a hot pan with clarified butter or oil until the meat has a light brown crust. Deglaze with the chicken stock, cover, and simmer over low heat for about 20-30 minutes. Then remove the turkey cutlets from the pan and keep warm. Season the sauce with mustard (I use 1 teaspoon each of Dijon mustard and medium-hot mustard), add a little chicken stock if desired, and thicken it slightly with a little cornstarch. Serve with pasta and a green salad.