Wash schnitzel, dab and beat them broad with the ball of your thumb. Season meat with herb salt and pepper. Spread mustard on one side of the schnitzel, add thyme and basil, lay on 1 slice of raw ham and a quarter of Saputo® Mozzarella-Pearls and then roll the roulades.
Heat up oil in a pan and sear roulades round for about 10 minutes, take them out and keep them warm. Cut cloves of garlic, shallots and tomatoes into thin pieces and steam in meat juice. Add tomato puree and a pinch of sugar and salt. After a short while add warm vegetable stock. Let it thicken for 5-10 minutes and add some salt and pepper, if necessary.
Prepare roulades on a plate, pour some of the sauce over them and decorate with some basil leaves. The roulades can be served with rice or pasta and a fresh green salad.
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4 | turkey schnitzel |
|
125 g (4 oz.) | Saputo® Mozzarella-Pearls, drained and patted dry |
|
4 | slices raw ham |
|
1⁄4 L (9 oz.) | vegetable stock |
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200 g (7 oz.) | shallots |
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4 | tomatoes |
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3 | cloves of garlic |
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5 ml (1 tsp.) | tomato puree |
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3 ml (1⁄2 tsp.) | black pepper, coarse ground |
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to taste | salt |
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5 ml (1 tsp.) | mustard |
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5 ml (1 tsp.) | thyme |
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5 ml (1 tsp.) | basil, minced |
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3 ml (1⁄2 tsp.) | herb salt |
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30 ml (2 tbsp.) | oil |
|
to taste | sugar |
|
to taste | fresh basil |
| Preparation: | 30 | minutes |
| Servings: | 4 | servings |