Breaded Turkey Rollups with Spring Salad


40m
Preparation/cooking time: ca. 40m

Servings
For 4 people


Nutritional Information

Contains 574 Kcal, 43g Protein, 20g Carbohydrates, 35g Fat


Ingredients

  • 75 g grated Parmesan
  • 100 g Pesto rosso (red pesto)
  • 2 tbsp. flat-leaf parsley, finely chopped
  • 0.5 tsp. salt
  • a little pepper
  • 4 very thin turkey cutlets (ca. 500 g)
  • 1 eggs, whisked
  • 50 g breadcrumbs
  • 3 tbsp. white flour
  • oil to fry
  • 4 tbsp. olive oil
  • 2 tbsp. herbal wine vinegar
  • 0.5 shallot, finely chopped
  • salt and pepper to taste
  • 1 leaf of head lettuce, cut into pieces
  • 1 carrots, cut into thin strips
  • 0.5 bunch radish, cut into thin slices
  • 1 Kopfsalat, in Stücken

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  • For the filling, combine the cheese, pesto and parsley, season. Season the steaks, halve lengthways and crossways (to create pieces approx. 6 x 12 cm). Spread the filling over the meat and roll up. Coat the turkey rolls in the flour, then the egg. Mix the breadcrumbs with the parsley. Coat the turkey rolls in the mixture. Heat the oil in a non-stick frying pan, reduce the heat. Fry the turkey rolls in batches over a medium heat for approx. 15 mins. on each side, keep warm.
  • Combine the vinegar, oil and shallots, season. Shortly before serving, stir in the salad, carrots and radishes and serve to accompany the turkey rolls.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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