Turkey Cutlets Stuffed with Pesto
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.
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.
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.