Schnitzel roll with green asparagus

Name: Schnitzel roll with green asparagus
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Turkey roulades (approx. 140 g each, order from the butcher); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 40 g Herb Butter; 50 g grated parmesan cheese; 4 TABLESPOONS Oil; 400 ml Poultry stock; 50 ml dry sherry; 750 g green asparagus; 7-10 Tbsp Sugar; 250 g cherry tomatoes; 1-2 TEASPOONS Cornstarch; 7-10 Tbsp Basilkum; 7-10 Tbsp wooden skewers

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Turkey roulades (approx. 140 g each, order from the butcher)
7-10 Tbsp Salt
7-10 Tbsp Pepper
40 g Herb Butter
50 g grated parmesan cheese
4 TABLESPOONS Oil
400 ml Poultry stock
50 ml dry sherry
750 g green asparagus
7-10 Tbsp Sugar
250 g cherry tomatoes
1-2 TEASPOONS Cornstarch
7-10 Tbsp Basilkum
7-10 Tbsp wooden skewers

Directions

1
Wash the meat, dab dry and cut in half lengthwise. Place them side by side on a work surface. Season with salt and pepper. Spread with herb butter and sprinkle with parmesan. Roll up and stick together with wooden skewers.
2
Heat 2 tablespoons of oil in a large frying pan, fry the rolls in it vigorously while turning. Deglaze with stock and sherry, bring to the boil, cover and stew for about 15 minutes. Meanwhile wash ##Asparagus##, cut off woody ends.
3
Cut the asparagus into pieces. Cook in boiling salted water with sugar for 6-8 minutes. Pour carefully into a sieve and drain. Wash and drain the tomatoes. Heat 2 tablespoons of oil in a pan, melt the tomatoes in it while turning.
4
Season with salt and pepper, add asparagus and heat again. Keep warm. Remove rolls from the stock and keep warm. Bring the stock to the boil again. Stir starch and 4 tbsp. water until smooth. Stir into the boiling stock, bring to the boil again, season with salt, ##pepper## and sugar.
5
Add the rolls again. Arrange rolls with sauce and vegetables on a plate. Garnish with basil. Roast potatoes taste good with it.