Turkey roulades with broccoli vegetables

Name: Turkey roulades with broccoli vegetables
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 Onion; 1 glass (212 ml, drainer: 110 g) Corn Veal; 4 (200 g each) Turkey escalope; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 6 TABLESPOONS Tomato paste; 4 discs Bacon; 2 TABLESPOONS Oil; 750 g Broccoli; 2 Tomatoes; 7-10 Tbsp white pepper; 4 Roulade needles

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 4

1 Onion
1 glass (212 ml, drainer: 110 g) Corn Veal
4 (200 g each) Turkey escalope
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
6 TABLESPOONS Tomato paste
4 discs Bacon
2 TABLESPOONS Oil
750 g Broccoli
2 Tomatoes
7-10 Tbsp white pepper
4 Roulade needles

Directions

1
Peel and quarter the onion. Drain the baby corn. Rinse cutlets cold and dab dry. Season with salt and cayenne pepper. Spread with one tablespoon of tomato paste each.
2
Place a quarter of an onion and a corn on the middle of each. Roll up the schnitzel into roulades. Wrap each cutlet with a slice of bacon and pin them together with roulade needles. Sauté the roulades in hot oil all around.
3
Gradually add 150 ml water and braise for about 25 minutes. In the meantime, clean, wash and cut broccoli into florets. Cook in boiling salted water for about 10 minutes. Wash and clean the tomatoes and cut them into cubes.
4
Add the rest of the tomato paste and tomatoes to the roulades and stir in. Bring to the boil briefly, add the rest of the corn on the cobs and heat up as well. Season to taste with salt and pepper. Drain broccoli. Arrange roulades and broccoli on a plate.
5
Pour gravy over it.