Bacon Wrapped Stuffed Turkey Cutlets
Rinse the turkey cutlets, pat dry and coat one side with mustard. Finely chop the mushrooms, scallions and carrots. Peel and mince the garlic. Heat 2 tablespoons of vegetable oil and sauté the vegetables until softened. Season with salt and pepper, remove from heat and allow to cool slightly. Stir in the chopped parsley and ricotta and mix well.
Spoon the vegetable mixture onto the turkey cutlets, roll up and wrap each one with two slices of bacon. Tie with kitchen twine to secure. Place in a baking dish with the remaining vegetable oil and bake in an oven preheated to 200°C (approximately 400°F) for 30 minutes. Meanwhile, prepare the pasta in boiling salted water according to the package instructions. Remove the stuffed turkey cutlets from the oven, discard the kitchen twine and cut each into several slices. Serve with the pasta.