Turkey Roulade with Cream Cheese Filling

Ingredients

• 4 thin turkey cutlets (≈150 g each)
• Salt
• Pepper
• 250 g cream cheese
• 1 heaping tsp semolina
• 1 handful fresh herbs (e.g., mountain mint, dill flowers, sage flowers...)
• paprika powder
• 4 tbsp sesame seeds
• 2 tbsp clarified butter
• 0.5 glass cranberries

Instructions

1. 1.

   Preheat the oven to 160°C.

2. 2.

   Place each turkey cutlet between two sheets of foil and pound with a meat mallet or pan bottom into roulades. Lightly salt and pepper. Mix cream cheese with semolina until smooth. Set aside 1/4 herbs, finely chop, mix into cream cheese, lightly salt. Spread on the cutlets and roll up. Tie with kitchen twine, dust with paprika powder, coat in sesame seeds.

3. 3.

   Heat clarified butter in a pan and sear the roulades all sides. Transfer to a baking dish and bake in the preheated oven for about 30 minutes. Gather the remaining herbs into sprigs.