Turkey Roulades with Chestnut Filling

Ingredients

• 30 g dried figs
• 30 g dried soft tomatoes
• 4 turkey cutlets (with skin, about 150 g each)
• 200 g cooked chestnuts
• 1 egg
• 2 tbsp freshly grated Parmesan
• 1 pinch Ground cinnamon
• 1 pinch ground cloves
• 1 tsp fresh chopped rosemary
• Salt
• black pepper (freshly ground)
• 1 untreated lemon
• 2 tbsp olive oil

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with top and bottom heat.

2. 2.

   Finely chop the figs and tomatoes. Wash the cutlets, pat dry, and thinly flatten them between two sheets of cling film. Finely chop the chestnuts and mix with the egg, Parmesan, figs, dried tomatoes, spices, and chopped rosemary; season with salt and pepper. Brush the mixture onto the cutlets and roll tightly. Secure with toothpicks or kitchen twine if needed. Season the outside with salt and pepper. Halve the lemon.

3. 3.

   In a hot pan, brown the meat all around in olive oil. Place the lemon halves cut side down on top of the meat. Transfer the meat with the lemon onto a rack and put it in the oven with the fat drippings underneath. Bake for 10-15 minutes, then let rest briefly. Slice into rounds and serve on a platter.