'Roman style' turkey rolls

For 4 people
  • 8 small thin turkey schnitzel (approx. 75 g each)
  • 200 g Mozzarella cheese
  • 3 stem (s) Sage
  • 8 thin slices Parma ham
  • 3 medium-sized onions
  • 5 medium-sized Tomatoes
  • 1 medium eggplant
  • 2-3 EL Oil (e.g. olive oil)
  • 200 ml Tomato juice
  • Salt, white pepper
  • 1 TL Italian herbs (dried or frozen)
  • sage and lemon
  • Wooden skewers
60 minutes
light
1.
Wash the meat and pat dry. Drain the mozzarella and cut into thin slices. Wash the sage and pluck the leaves off. Top each schnitzel with ham, mozzarella and sage leaves. Roll up and pin in place
2.
Peel the onions, cut into wedges. Wash, clean and cut tomatoes and aubergine into pieces
3.
Fry the rolls vigorously in hot oil. Add onions and vegetables, fry for another 5 minutes. Deglaze with approx. 1/8 l water and tomato juice. Season with salt, pepper and herbs. Bring to the boil and stew covered for approx. 20 minutes, season. Serve with sage and lemon. In addition: Tagliatelle
1 person approx:
  • 480 kcal
  • 2010 kJ
  • 49 g protein
  • 26 g fat
  • 8 g ​​carbohydrates

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