Turkey rolls on leaf spinach

Name: Turkey rolls on leaf spinach
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 8 thin turkey escalopes (approx. 100 g each); 8 thin slices of Parma ham (approx. 10 g each); 2-3 TABLESPOONS grated parmesan; 7-10 Tbsp white pepper, 2 tablespoons oil; 1/4 l dry white wine; 1 TEASPOON Chicken broth (instant); 1 kg leaf spinach; 1 Onion; 2 Garlic cloves; 1 tablespoon (20 g) butter/margarine; 200 g Whipped cream; 7-10 Tbsp salt, 1 pinch of sugar, nutmeg; 7-10 Tbsp wooden skewers

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

8 thin turkey escalopes (approx. 100 g each)
8 thin slices of Parma ham (approx. 10 g each)
2-3 TABLESPOONS grated parmesan
7-10 Tbsp white pepper, 2 tablespoons oil
1/4 l dry white wine
1 TEASPOON Chicken broth (instant)
1 kg leaf spinach
1 Onion
2 Garlic cloves
1 tablespoon (20 g) butter/margarine
200 g Whipped cream
7-10 Tbsp salt, 1 pinch of sugar, nutmeg
7-10 Tbsp wooden skewers

Directions

1
Dab the cutlets dry and possibly tap them a little flatter. Cover each cutlet with a slice of ham, sprinkle with some parmesan and pepper. Roll up the schnitzel and pin it
2
Fry the turkey rolls in the hot oil all around. Deglaze with wine and 300 ml water and bring to the boil. Stir in stock. Cover and stew for about 15 minutes
3
Sort the spinach, wash thoroughly and drain well. Peel onion and garlic and dice finely. Steam them in hot fat until translucent. Cover the spinach and stew for 5-8 minutes
4
Pour the cream into the rolls and simmer for about 10 minutes. Keep the rolls warm. Let the sauce boil down for 3-4 minutes and season to taste with salt, pepper and sugar. Season spinach. Arrange everything and sprinkle with parmesan. Goes well with Italian bread