Turkey Rolls with Prosciutto and Braised Cucumbers
Ingredients
- Ingredients
- 2 Cucumber
- 4 thin Turkey cutlets (each 150 grams)
- salt
- freshly ground peppers
- 4 slices Prosciutto
- 8 Sage
- 3 Tbsps olive oil
- 1 Tbsp butter
- 120 milliliters Vegetable broth
- Onion salt
- 1 Tbsp lemon juice
- 1 handful Dill
Preparation steps
Rinse the cucumber, cut off the ends and peel the cucumber, leaving some strips of skin. Then halve, scoop out the flesh with a small spoon and cut into 5 mm (approximately 1/4-inch) thick slices.
Rinse the turkey cutlets, pat dry, pound slightly flat and season with salt and pepper on both sides. Top with prosciutto slices and sage leaves, roll firmly and secure with wooden skewers. Heat the oil in a large skillet and fry turkey rolls on all sides until golden brown, 8-10 minutes.
In a second pan, melt the butter, add cucumber slices and sauté briefly. Deglaze with the vegetable stock and simmer for about 5 minutes. Season with onion salt, pepper and lemon juice. Rinse the dill, shake dry and chop leaves finely. Fold dill into the cucumber slices and spread on 4 plates. Cut the turkey rolls diagonally and place on the cucumber slices. Serve with fresh ciabatta, if desired.
