Turkey rolls with Parma ham and pesto on vegetable noodles

Name: Turkey rolls with Parma ham and pesto on vegetable noodles
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 medium-sized carrots; 200 g ribbon noodles; 7-10 Tbsp Salt; 4 thin turkey escalopes (approx. 120 g each); 7-10 Tbsp Pepper; 4 TSP Basil Pesto; 4 discs Parma ham; 2 TABLESPOONS Oil; 1 TEASPOON Flour; 200 ml Vegetable broth (instant); 1 TABLESPOON Light cream; 4 Toothpicks; 7-10 Tbsp Cling film

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 medium-sized carrots
200 g ribbon noodles
7-10 Tbsp Salt
4 thin turkey escalopes (approx. 120 g each)
7-10 Tbsp Pepper
4 TSP Basil Pesto
4 discs Parma ham
2 TABLESPOONS Oil
1 TEASPOON Flour
200 ml Vegetable broth (instant)
1 TABLESPOON Light cream
4 Toothpicks
7-10 Tbsp Cling film

Directions

1
Peel the carrots and cut them into thin strips with the peeler. Cook the pasta in boiling salted water according to the instructions on the packet. If necessary, beat the turkey escalope slightly flatter between cling film.
2
Season cutlets on both sides with salt and pepper, then spread 1 teaspoon of pesto on each side and place 1 slice of Parma ham on each side. Roll up the schnitzel and pin it with a toothpick.
3
Heat 1 tablespoon of oil in a frying pan and fry the turkey rolls until golden brown all around. Place the turkey rolls on a baking tray and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes.
4
Stir the flour into the roasting mixture and deglaze with stock while stirring. Simmer the sauce for 1-2 minutes, add crème légère and season with salt and pepper. Drain the noodles. Heat 1 tablespoon of oil in a pan and add the carrot strips.
5
Deglaze with 3 tablespoons of water and cook for about 3 minutes. Add noodles, heat, season with salt and pepper and keep warm. Take turkey rolls out of the oven and cut into slices. Arrange turkey rolls, vegetable noodles and sauce.