Turkey Rolls with Spinach and Prosciutto
Spread turkey cutlets on the work surface spread, pound a little flat, season with pepper and cover each cutlet with a prosciutto slice.
For the spinach filling, peel the shallot and garlic and chop finely. Fry in hot olive oil, add thawed and squeezed spinach and cook for 5 minutes. Season with salt, pepper and nutmeg.
Allow spinach to cool slightly, then spread on the cutlets, sprinkle with Parmesan and fold in half. Secure with toothpicks. Fry in the hot oil on both sides until crispy-brown, season with salt and serve hot.