PREPARATION:

• Wash the turkey breast and pat dry. Cut the turkey breast so that a large "Schnitzerl" is created. Season with salt and pepper on both sides.

FILLING:

• Cut the herb roulade into slices. Cut the mozzarella into slices. Wash the mini tomatoes and cut into slices.

HERE WE GO:

• Place the herb roulade, mozzarella and tomatoes on the large schnitzel, sprinkle with the Italian spices. Wrap the filled schnitzel into a roulade and fix the ends with a toothpick.

• Melt some butter in a pan and fry the roulade all over. Take the meat out of the pan. Turn on the oven to 180 degrees circulating air. Add white wine and broth to the roast residue. Let something boil. Put the meat back in the pan and put it in the oven.

• Pour the juice over and over again. The meat takes about 30-40 minutes. Take the roulade out of the pan, cut into beautiful slices and serve. We had a salad set with it. Have fun cooking.