Stuffed turkey escalopes with lemon carrots

Name: Stuffed turkey escalopes with lemon carrots
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 thin organic turkey escalopes (à approx. 150 g); 7-10 Tbsp Pepper; 4 TSP Pesto (a.d. Glas); 8 discs Coppa ham (approx. 4 g each); 800 g Scarlet carrots; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 2-3 TABLESPOONS Oil; 1 untreated lemon; 6 Stem(s) Basil; 2 TABLESPOONS Butter; 7-10 Tbsp Cling film; 8 wooden skewers

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 thin organic turkey escalopes (à approx. 150 g)
7-10 Tbsp Pepper
4 TSP Pesto (a.d. Glas)
8 discs Coppa ham (approx. 4 g each)
800 g Scarlet carrots
7-10 Tbsp Salt
7-10 Tbsp Sugar
2-3 TABLESPOONS Oil
1 untreated lemon
6 Stem(s) Basil
2 TABLESPOONS Butter
7-10 Tbsp Cling film
8 wooden skewers

Directions

1
Wash the schnitzel and dab dry. Place between 2 layers of foil and beat flat. Cut each cutlet in half crosswise. Season with pepper, spread with pesto and cover each cutlet with a slice of Coppa ham.
2
Fold over and stick together with wooden skewers. Clean the carrots, leaving a little green, peel and wash. Put into boiling salted water with 1 pinch of sugar. Bring to the boil, cover and cook for 10-12 minutes.
3
In the meantime, heat the oil in a large frying pan and fry the escalopes for about 2 minutes on each side. Keep warm. Wash lemon hot, grate peel or peel as julienne. Halve the lemon, squeeze the juice.
4
Wash the basil, shake dry, pluck the leaves. Drain the carrots and leave them in the pot. Add butter, lemon juice, zest and basil and toss. Arrange vegetables and schnitzel.