← All recipes

🍽️ Turkey Roulades with Egg, Bacon and Pepper Tomato Sauce

422 kcal · 30 min · 4 servings

Ingredients

• 4 turkey cutlets (à 125 g)
• 0.5 bunch parsley
• 2 hard-boiled eggs
• salt
• pepper (from the mill)
• 1 tbsp medium-hot mustard
• 4 slices streaky bacon (sliced paper-thin)
• 2 tbsp clarified butter
• 1 clove of garlic
• 1 small onion
• 1 tbsp tomato paste
• 1 pinch sugar
• paprika powder
• 180 ml strained tomatoes
• 200 ml vegetable broth

Instructions

1. 1. Pat the turkey cutlets dry with a kitchen towel.
2. 2. Place the cutlets between two layers of cling film.
3. 3. Pound the meat flat until it is at most 5 millimeters thick.
4. 4. Wash the parsley and shake it dry.
5. 5. Pluck the parsley leaves from the stems and chop them finely.
6. 6. Peel the boiled eggs and chop them as well.
7. 7. Season the flat turkey cutlets with salt and pepper.
8. 8. Spread the meat thinly with mustard.
9. 9. Place one slice of bacon on each cutlet.
10. 10. Sprinkle the chopped eggs and parsley over the top.
11. 11. Fold in the short sides of the meat inwards.
12. 12. Roll the meat up tightly into a roulade.
13. 13. Tie each roll securely with kitchen twine.
14. 14. Heat ghee (clarified butter) in a high pan or pot.
15. 15. Fry the turkey rolls on all sides until browned.
16. 16. Remove the meat rolls from the pan and keep them warm.
17. 17. Peel the garlic and onions.
18. 18. Finely chop the garlic and onions.
19. 19. Sauté the vegetables in the frying fat.
20. 20. Stir in the tomato paste and fry it briefly.
21. 21. Season the mixture with salt, pepper, sugar, and paprika powder.
22. 22. Deglaze with the puréed tomatoes and vegetable broth.
23. 23. Let the sauce simmer gently for about 5 minutes.
24. 24. Finally, adjust the seasoning of the sauce.
25. 25. Place the turkey rolls back into the sauce.
26. 26. Cook the roulades covered for 5 to 8 minutes.
27. 27. Serve the roulades with boiled potatoes or mashed potatoes.

Nutrition per serving

• kcal: 422
• Protein: 53 g · Fett/Fat: 21 g · Carbs: 4 g