🍽️ Turkey rolls with herb filling and wild herb salad

Name: Turkey rolls with herb filling and wild herb salad
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g Turkey Schnitzel (4 Turkey Schnitzel); Salt; 50 g Butter; 1 bunch Parsley; 1 bunch Dill; 1 bunch Celery Greens; 100 g Cheese (e.g. Gouda), grated; 1 tsp hot Instant Broth (Broth Cube); 2 tbsp Oil; 800 g white Asparagus; Salt; 1 tsp Sugar; 200 ml Whipping Cream; 2 tbsp Flour; 1 small Head Lettuce; 1 Meadow Flower (to taste); 2 tbsp Honey; 2 tbsp Lemon Juice; 1 pinch Salt

685 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

600 g Turkey Schnitzel (4 Turkey Schnitzel)
Salt
50 g Butter
1 bunch Parsley
1 bunch Dill
1 bunch Celery Greens
100 g Cheese (e.g. Gouda), grated
1 tsp hot Instant Broth (Broth Cube)
2 tbsp Oil
800 g white Asparagus
Salt
1 tsp Sugar
200 ml Whipping Cream
2 tbsp Flour
1 small Head Lettuce
1 Meadow Flower (to taste)
2 tbsp Honey
2 tbsp Lemon Juice
1 pinch Salt

Instructions

1. Pound the chicken cutlets flat with a meat mallet.
2. Season the cutlets with salt on both sides.
3. Finely chop the fresh herbs.
4. Mix the chopped herbs with the soft butter, grated cheese, and a pinch of salt to form a paste.
5. Spread the herb-cheese mixture evenly over the chicken cutlets.
6. Roll up the cutlets tightly.
7. Secure the rolls with kitchen twine or meat skewers.
8. Heat oil in a pan and brown the rolls on all sides.
9. Add a little water and a stock cube to the pan.
10. Cover the pan and let the rolls cook for about 25 minutes over medium heat.
11. Wash the asparagus thoroughly.
12. Peel the asparagus completely and cut off the woody ends.
13. Cut the asparagus into pieces about 2 centimeters long.
14. Cook the asparagus in a little water for about 15 minutes until tender-crisp.
15. Season the asparagus with salt and a pinch of sugar.
16. Whisk the cream and flour together until smooth.
17. Stir the cream-flour mixture into the asparagus cooking liquid and bring to a brief boil to thicken the sauce.
18. Wash the wild herbs and dry them well.
19. Tear the salad leaves into bite-sized pieces.
20. Whisk the honey, lemon juice, and salt until smooth.
21. Dilute the dressing with 100 milliliters of water.
22. Pour the dressing over the salad leaves and edible flowers.
23. Remove the kitchen twine or skewers from the rolls.
24. Slice the rolls into thin pieces.
25. Serve the rolls with the asparagus cream sauce and the wild herb salad.

Nutrition per serving

kcal: 685
Protein: 52 g · Fett/Fat: 38 g · Carbs: 28 g