Sesamute involtini with zucchini

Name: Sesamute involtini with zucchini
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 8 small turkey escalopes (approx. 70 g each); 500 g Courgette; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS grated parmesan cheese; 3 TABLESPOONS Sesame; 200 g ribbon noodles; 2 TABLESPOONS Oil; 1 glass (400 ml) Poultry stock; 100 g Whipped cream; 7-10 Tbsp a few squirts of lemon juice; 1-2 TABLESPOONS Butter; 7-10 Tbsp Dill and lemon; 7-10 Tbsp wooden skewers

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

8 small turkey escalopes (approx. 70 g each)
500 g Courgette
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS grated parmesan cheese
3 TABLESPOONS Sesame
200 g ribbon noodles
2 TABLESPOONS Oil
1 glass (400 ml) Poultry stock
100 g Whipped cream
7-10 Tbsp a few squirts of lemon juice
1-2 TABLESPOONS Butter
7-10 Tbsp Dill and lemon
7-10 Tbsp wooden skewers

Directions

1
Wash the turkey escalope, dab dry, tap flatter. Clean and wash the zucchini, cut into 8-10 cm long strips. Season schnitzel with salt and pepper. Spread some zucchini strips on them, sprinkle with parmesan and roll up tightly. Stick with wooden skewers and turn lightly in sesame seeds.
2
Cook the pasta in boiling salted water for about 8 minutes. In the meantime heat up the oil. Fry the roulades in it until golden brown all around. Deglaze with stock and fry for 5-7 minutes. Take the roulades aside. Stir the cream into the stock, bring to the boil briefly. Season with salt, pepper and lemon juice. Drain the pasta and let it drain. Melt butter and fry the remaining zucchini. Season with salt and pepper.
3
Season with salt, pepper and lemon juice. Drain the pasta and let it drain. Melt butter and fry the remaining zucchini. Season with salt and pepper. Add the pasta and mix with the vegetables. Arrange noodles and involtini in portions garnished with dill and lemon. Foam the sauce with a chopping stick, spread on the plates and serve