Stuffed turkey escalopes

Turkey is healthy white meat, a good source of protein and very low in fat. Unfortunately, it does not have much taste so you need to add flavour by stuffing and cooking them in a tasty sauce. To further increase the flavour, I like to serve them with ratatouille, a classic French vegetable stew, and brown rice.

Turkey escalopes are thinner than turkey steaks. In our supermarket in Nice you can even choose extra thin escalopes, escalopes de dinde fin, which are perfect for this recipe. If you can only buy turkey steaks, you need to flatten them. They should be as thin as traditional veal escalopes, but larger. Turkey steaks can be flattened by placing them between two pieces of cling film and flattening with a rolling pin, or your own fist.

2 servings

2 thin turkey escalopes, about 150- 200 g each
2 tbsp. low-fat soft cheese, such as Philadelphia Light
2 slices Parma Ham, Prosciutto di Parma
2 cocktail sticks, to close the stuffed escalopes
2 tbsp. rapeseed oil (canola oil)
2 tbsp. butter
1 shallot, minced
1 clove garlic, minced
150 ml white wine
1 tsp of chicken stock cube
50 ml tomato sauce
1 tsp dried Provençal herbs
Freshly ground black pepper
2 tbsp. crème fraiche, 15 % fat

Spread the soft cheese on the escalopes. Place a slice of Parma Ham on top of the cheese. Then roll over the escalopes to make a pocket and fix with a cocktail stick.

In a frying pan, warm the rapeseed oil and butter over medium heat. Fry the escalopes on both sides until golden brown.

When you turn the escalopes, add the minced shallot and garlic to the pan. After about 5 minutes add the white wine to the pan. Then reduce the heat to simmering and add a small piece of chicken stock cube, tomato sauce, herbs, black pepper and the crème fraiche. Mix well, cover and let simmer for about 15 minutes.

Serve with brown rice and some vegetables, preferably ratatouille.


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