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🍽️ Turkey Rolls

175 kcal · 30 min · 4 servings

Ingredients

• 1 yellow bell pepper
• 1 small zucchini
• 4 thin turkey cutlets
• iodized salt
• 4 slices beef tail ham
• 1 tsp rapeseed oil
• 200 ml vegetable broth
• 1 pinch ginger powder

Instructions

1. 1. Preheat the oven to 180 degrees Celsius (gas mark 2-3).
2. 2. Wash the bell pepper thoroughly.
3. 3. Cut the bell pepper in half.
4. 4. Remove the stem and seeds from the pepper halves.
5. 5. Cut the pepper halves into thin strips.
6. 6. Trim the zucchini.
7. 7. Wash the zucchini.
8. 8. Cut the zucchini into thin strips as well.
9. 9. Rinse the turkey fillets under cold running water.
10. 10. Pat the fillets dry with a kitchen towel.
11. 11. Season both sides of the fillets with iodized salt.
12. 12. Lay the fillets flat on a work surface.
13. 13. Cover the fillets with beef ham.
14. 14. Distribute the pepper strips evenly over the ham.
15. 15. Distribute the zucchini strips evenly over the ham.
16. 16. Roll the fillets tightly.
17. 17. Tie the rolls securely with kitchen twine.
18. 18. Heat rapeseed oil in a coated, oven-safe pan.
19. 19. Brown the rolls in the pan on all sides.
20. 20. Pour vegetable broth into the pan.
21. 21. Place the pan in the hot oven.
22. 22. Bake the rolls for about 20 minutes.
23. 23. Turn the rolls occasionally.
24. 24. Baste the rolls with the sauce repeatedly.
25. 25. Remove the turkey rolls from the oven.
26. 26. Remove the kitchen twine from the rolls.
27. 27. Season the sauce with iodized salt.
28. 28. Add a pinch of ginger powder to the sauce.
29. 29. Plate the rolls.
30. 30. Pour the sauce over the plated rolls.

Nutrition per serving

• kcal: 175
• Protein: 25 g · Fett/Fat: 6 g · Carbs: 5 g