Turkey schnitzel with ham and goat cheese filling

Name: Turkey schnitzel with ham and goat cheese filling
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Mustard; 1 TABLESPOON Honey; 5 TABLESPOONS Rapeseed oil; 200 g mixed salad (e.g. radicchio, rocket and pickled salad); 200 g cherry tomatoes; 2 Figs; 4 Turkey escalope (approx. 150 g each); 4 TSP Fresh goat cheese; 4 discs Parma ham; 7-10 Tbsp wooden skewers

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Mustard
1 TABLESPOON Honey
5 TABLESPOONS Rapeseed oil
200 g mixed salad (e.g. radicchio, rocket and pickled salad)
200 g cherry tomatoes
2 Figs
4 Turkey escalope (approx. 150 g each)
4 TSP Fresh goat cheese
4 discs Parma ham
7-10 Tbsp wooden skewers

Directions

1
For the vinaigrette, whisk vinegar, salt, pepper, mustard and honey. Add 4 tablespoons of oil drop by drop. Wash the salad, shake dry and pluck into bite-sized pieces. Wash, clean and halve the tomatoes.
2
Wash and clean the figs and, except for something to garnish, cut them into slices. Wash the meat, dab dry and season with salt and pepper. Spread the schnitzel with 1 teaspoon of cheese each and cover with 1 slice of ham and 1 slice of figs each.
3
Fold up the meat and fix it with skewers. Heat 1 tablespoon of oil in a frying pan. Fry meat for 8-10 minutes, turning. Take out, remove skewers. Cut escalopes into strips. Arrange salad and schnitzel on plates.
4
Sprinkle with vinaigrette and garnish with fig wedges.