Stuffed Turkey Cutlets with Vegetables

Ingredients

• 2 thick turkey cutlets (≈200 g each)
• 1 Shallot
• 80 g veal patty (or ground beef substitute)
• 2 tbsp finely chopped parsley
• Salt
• pepper freshly ground
• wooden skewers
• 3 tomatoes
• 1 bunch spring onions
• 4 tbsp olive oil
• 1 tbsp coarse mustard
• 100 g whipping cream
• 100 ml dry white wine
• parsley for garnish

Instructions

1. 1.

   Cut each cutlet into six roughly equal pieces and slit a small pocket in each. Peel and finely chop the shallot. Mix veal patty, shallot and parsley well; season with salt and pepper and fill the pockets, securing them with wooden skewers.

2. 2.

   Blanch tomatoes, peel, halve, core and roughly dice. Trim spring onions, wash and slice diagonally.

3. 3.

   Heat 2 tbsp oil in a pan, brown the stuffed cutlets on all sides over medium heat for about 8 minutes. Season, remove and keep warm. Stir mustard, cream and wine into the pan juices and reduce to a silky sauce.

4. 4.

   Meanwhile, sauté spring onions in remaining oil, add tomatoes, warm through, season with salt and pepper. Taste the sauce, plate the cutlets with vegetables, garnish with parsley and serve.