Turkey rolls with Parma ham
easy
45 mins
45 mins
Ingredients
- 4 thin turkey escalopes (175 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Lemon Pepper
- 1 potty fresher or
- 1 TEASPOON dried sage
- 2 Garlic cloves
- 4 discs Parma ham
- 30 g grated parmesan cheese
- 3 TABLESPOONS Olive oil
- 100 g Shallots
- 1/4 l dry white wine
- 1/4 l clear chicken stock (instant)
- 1 1/2 (each 200 g) Cup of whipped cream
- 3 Egg Yolk
- 1 TEASPOON Lemon juice
- 7-10 Tbsp Lemon
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash the turkey escalope, dab dry and pat flat a little. Sprinkle with salt and pepper. Wash the sage, dab dry (put something aside for garnishing) and remove the leaves.
- 2
Peel garlic and chop finely. Cover cutlets with Parma ham, sage, garlic and parmesan. Roll up from the narrow side and pin with wooden skewers. Heat the oil and fry the turkey roulades in it.
- 3
Peel the shallots and halve them lengthwise. Add to the meat and fry in the frying fat until transparent. Deglaze with white wine and chicken soup. Reduce the liquid to half its volume over a high heat in about 10 minutes.
- 4
Add 1 cup of whipped cream while stirring. Bring to the boil briefly, cover and simmer at low heat for another 10 minutes. Remove the pan from the heat. Whisk the egg yolk and the rest of the cream and stir into the sauce which is no longer boiling (alloy).
- 5
Season to taste with salt, pepper and lemon juice. Arrange the roulades with some sauce, lemon slices and sage. Remaining sauce extra is enough.
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