Turkey Cutlets Stuffed with Pesto

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Turkey Cutlets Stuffed with Pesto
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
4
Ingredients
6 thin Turkey cutlets (100 grams each)
salt
freshly ground peppers
6 teaspoons green Pesto (from a jar)
3 slices ham (halved)
3 slices Mountain cheese (halved)
1 teaspoon butter
1 teaspoon olive oil
350 milliliters chicken stock
400 grams fresh Mushrooms
2 tablespoons Crème fraiche
How healthy are the main ingredients?
MushroomMountain cheesehamolive oilsalt

Preparation steps

1.

Rinse the turkey cutlets, pat dry and pound slightly flat. Spread pesto on the cutlets, leaving a border. Place ham and cheese slices on top. Roll cutlets, secure with toothpicks and season exteriors with salt and pepper. Clean the mushrooms and cut large mushrooms in half or quarters if necessary.

2.

Heat oil and butter in a pan and brown the turkey rolls quickly. Then pour in stock, cover and simmer for 20 minutes over low heat. In the meantime, sauté mushrooms in a non-stick frying pan.

3.

Take the turkey rolls from the pan and keep warm. Stir the crème fraîche into pan drippings and season with salt and pepper. Halve turkey rolls and arrange on warmed plates with mushrooms. Drizzle with the sauce. Serve with baguette or white bread, if desired.