🍽️ Turkey Rolls with Cream Cheese Filling

Name: Turkey Rolls with Cream Cheese Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 4 thin chicken cutlets (approx. 150 g each); salt; pepper; 250 g cream cheese; 1 heaped tsp fine semolina; 1 handful fresh herbs (as desired, e.g.: mountain mint, dill flowers, sage flowers...); paprika powder; 4 tbsp sesame seeds; 2 tbsp ghee; 0.5 glass cranberries

626 kcal · 30 min · 4 servings

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Ingredients

4 thin chicken cutlets (approx. 150 g each)
salt
pepper
250 g cream cheese
1 heaped tsp fine semolina
1 handful fresh herbs (as desired, e.g.: mountain mint, dill flowers, sage flowers...)
paprika powder
4 tbsp sesame seeds
2 tbsp ghee
0.5 glass cranberries

Instructions

1. Preheat the oven to 160 degrees Celsius.
2. Place each turkey cutlet between two sheets of foil.
3. Pound the meat flat with a meat mallet or the bottom of a pan until it is suitable for rolling.
4. Season the meat lightly with salt and pepper.
5. Stir the cream cheese mixture until smooth and add the semolina.
6. Set aside one quarter of the herbs.
7. Finely chop the reserved herbs.
8. Fold the chopped herbs into the cream cheese mixture.
9. Season the filling lightly with salt.
10. Spread the filling evenly over the cutlets.
11. Roll up the cutlets tightly.
12. Tie the rolls securely with kitchen twine.
13. Dust the rolls with paprika powder.
14. Roll the rolls in sesame seeds.
15. Heat the ghee in a pan.
16. Sear the rolls on all sides over high heat.
17. Place the rolls in a baking dish.
18. Bake the rolls in the preheated oven for about 30 minutes.
19. Tie the remaining herbs into small bunches.
20. Arrange the finished rolls on a platter.
21. Garnish the rolls with the herb bunches.
22. Serve the rolls with blueberries.

Nutrition per serving

kcal: 626
Protein: 59 g · Fett/Fat: 37 g · Carbs: 15 g