Turkey schnitzel with spinach ham filling

Name: Turkey schnitzel with spinach ham filling
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g Spinach; 1 Onion; 1-2 Garlic cloves; 1 TEASPOON + 2 tablespoons oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 thin slices of turkey escalope (approx. 80 g each); 8 discs (10 g each) Parma ham; 150 ml Vegetable broth (instant); 100 ml dry white wine; 1 TEASPOON dark roast stock for short roasts (glass); 75 g Butter; 7-10 Tbsp Lemon slices and parsley; 8 wooden skewers

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g Spinach
1 Onion
1-2 Garlic cloves
1 TEASPOON + 2 tablespoons oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 thin slices of turkey escalope (approx. 80 g each)
8 discs (10 g each) Parma ham
150 ml Vegetable broth (instant)
100 ml dry white wine
1 TEASPOON dark roast stock for short roasts (glass)
75 g Butter
7-10 Tbsp Lemon slices and parsley
8 wooden skewers

Directions

1
Clean and wash the spinach. Peel and finely chop the onion. Peel garlic and cut into slices. Heat 1 teaspoon of oil in a small pot, fry the onion and garlic until transparent.
2
Add spinach, season with salt and pepper. Deglaze with 100 ml water, bring to the boil and collapse. Pour into a sieve and drain well. Meanwhile wash the meat, dab dry. Place them side by side on the work surface, season with salt and pepper.
3
Place one slice of ham on each and spread spinach evenly on top. Fold the cutlets over and stick them together with a wooden skewer. Heat 2 tablespoons of oil in a large frying pan and fry the cutlets for 3-4 minutes on each side.
4
Remove from the pan and keep warm. Add stock and wine to the frying pan and stir in the stock. Bring to the boil and simmer at low heat for about 5 minutes. Dice butter and beat into the stock.
5
Season to taste with salt and pepper. Arrange cutlets on a plate, garnished with some sauce, lemon slices and parsley. Add the rest of the sauce separately. Bread tastes good with it.