Stuffed Turkey Cutlets

Ingredients

• 640 g thin turkey cutlets (4 thin cutlets)
• Salad
• Pepper (freshly ground)
• 2 tsp mustard
• 100 g mushrooms
• 2 Spring Onions
• 100 g carrots
• 1 Garlic clove
• 4 tbsp oil
• 2 tsp chopped parsley
• 200 g ricotta
• 8 slices breakfast bacon
• 500 ml poultry stock
• 300 g orecchiette pasta
• 1 Tbsp starch
• 3 tbsp sherry
• 150 g crème fraîche

Instructions

1. 1.

   Lightly pound the turkey cutlets to flatten, season with salt and pepper, then spread mustard on each. Clean mushrooms, spring onions, carrots, peel garlic. Dice all vegetables finely and sauté in 2 tbsp hot oil in a pan. Season with salt, pepper, parsley and squeeze in the garlic. Let cool, then fold in ricotta.

2. 2.

   Spread the filling onto the cutlets, roll them up, and wrap each with two bacon slices (lengthwise and crosswise). Tie securely with kitchen twine.

3. 3.

   Sear the roulades in remaining oil until browned. Add stock and braise covered in a preheated oven at 200°C for 30 minutes.

4. 4.

   Cook pasta in plenty of boiling salted water to al dente.

5. 5.

   Whisk starch into a little water. Remove roulades, strain pan juices through a sieve. Finish sauce with sherry and crème fraîche, stir in the starch slurry, bring to a boil, thicken, season with salt and pepper. Plate stuffed turkey cutlets with sauce and pasta.