Ingredients
- 1 slice white bread (e.g. toast)
- 1 shallot
- 2 ts capers
- 250 g minced meat
- 1 egg
- 1/2 ts zest of an organic lemon
- sweet paprika powder
- salt, pepper
- 6 turkey cutlets (approx. 120 g each)
- 400 ml chicken or turkey broth
- 2 twigs thyme
- 30 g butter
- 20 g flour
Preparation
1. Soak the bread in cold water. Peel and mince the shallot; chop up the capers.
2. Press the liquid out of the bread, then break it up into crumbs. Knead this together with the ground meat, egg, capers, shallot, lemon zest, ground paprika, salt and pepper.
3. Lay out the turkey cutlets on a work surface, cover with plastic wrap and beat until flat with a heavy utensil.
4. Spread each cutlet with the ground meat mixture, roll it up and secure it with a toothpick.
5. Heat the pan at highest level up to the roasting window, switch to a low level and sear the roulades on all sides.
6. Add the chicken or turkey broth and thyme, heat the pot at highest level up to the vegetable window, switch to a low level and cook for approx. 20 minutes in the vegetable area.
7. Work the flour into the butter. Remove the roulades from the pot and bring the broth to a boil. Stir in the floury butter and allow the sauce to cook for approx. 4 minutes, uncovered. Plate the roulades and serve with the sauce.
This recipe has been tested and approved by AMC.
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