You won't miss a whole turkey with this twist on German-style rouladen. It takes a fraction of the time to cook (even with its luscious pan sauce). Leftovers are great in a sandwich or on top of a tossed salad, so if you make this meal for two, you can look forward to a turkey lunch the next day.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2013
MethodBrush 1 side of each cutlet with mustard; top with sage, ham and cheese. Starting at short end, roll up; tie each roll securely with 2 pieces of butcher's twine.
Makeahead: Cover and refrigerate for up to 24 hours.
Sprinkle turkey rolls with half of the pepper. In skillet, heat oil over medium-high heat; brown turkey rolls on all sides, about 5 minutes. Remove to plate.
Add wine to skillet, stirring and scraping up any browned bits. Add broth and remaining pepper; return turkey rolls to skillet. Cook over medium-low heat, turning occasionally, until turkey is no longer pink and meat thermometer inserted in centre reads 165 F (74 C), about 8 minutes. Remove turkey rolls to platter; discard twine.
Combine cornstarch with 1/4 cup water; stir into pan and cook until thickened, about 1 minute. Serve with turkey rolls.
Nutritional facts per serving: about
- Fibre trace
- Sodium 504 mg
- Sugars 1 g
- Protein 37 g
- Calories 263.0
- Total fat 10 g
- Potassium 510 mg
- Cholesterol 94 mg
- Saturated fat 5 g
- Total carbohydrate 3 g
- Iron 5.0
- Folate 4.0
- Calcium 16.0
- Vitamin A 5.0