Turkey Rolls with Green Beans and Tomatoes
Pound meat slices slightly flat and season with salt and pepper to taste.
Lay 1 slice of ham and 2 sage leaves on each turkey cutlet, roll them firmly and stick each roll with a wooden skewer.
Blanch tomatoes, peel, quarter, core and dice finely.
Rinse beans, brush and cut off ends. Halve if desired.
Blanch beans for 10 minutes, then drain and immediately rinse off with cold water. Place beans in heavily salted, boiling water for about 8 minutes.
Heat 2 tablespoons of olive oil in a pan and fry the turkey rolls over high heat until golden brown. Reduce heat and gently fry for another 8 minutes.
Heat beans and diced tomatoes in the remaining olive oil and season with salt and pepper to taste.
Serve vegetables together with turkey rolls on warmed plates.