Turkey roulades with broccoli

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean and wash the zucchini and slice or cut them lengthwise into thin slices. Tap the meat a little bit flat, sprinkle with salt and pepper. Halve the ham slices. Cover meat with zucchini and ham. Roll up meat firmly and fix with wooden skewers. Heat 2 tablespoons of oil in a large frying pan.

2. 2

   Fry the rolls in it all around. Deglaze with 3/8 litres of water, bring to the boil and stir in the stock. Cover the escalope rolls and let them stew at medium heat for 15-20 minutes. In the meantime peel and wash the potatoes. Heat the remaining oil in a pan. Fry the potatoes for 15-20 minutes at medium heat. Turn from time to time. Season with salt and pepper. Clean and wash the broccoli and divide into small florets. Cook in boiling salted water for 8-10 minutes. Remove the cutlet rolls and keep warm.

3. 3

   Turn from time to time. Season with salt and pepper. Clean and wash the broccoli and divide into small florets. Cook in boiling salted water for 8-10 minutes. Remove the cutlet rolls and keep warm. Add cream and mustard to the stock and bring to the boil briefly. Stir in sauce thickener and season with salt and pepper. Arrange schnitzel rolls, potatoes and broccoli. Pour a little sauce over it. Garnish with parsley. Serve remaining mustard sauce separately

4. 4

   Add cream and mustard to the stock and bring to the boil briefly. Stir in sauce thickener and season with salt and pepper. Arrange schnitzel rolls, potatoes and broccoli. Pour a little sauce over it. Garnish with parsley. Serve remaining mustard sauce separately

Nutrition Facts

KCAL
590 kcal

CARBS
31 g

FATS
25 g

PROTEINS
59 g