Stuffed Turkey Escalope

Place the turkey cutlets between plastic wrap and pound thinly with a meat mallet or rolling pin.

Clean the mushrooms dry, dice finely and steam briefly in butter until soft; if the mushrooms draw juice, evaporate it completely. Season.

Cut the ham and the cheese into small cubes. Roast the pine nuts without adding fat. Mix everything together and spread evenly on one half of each cutlet. Fold the other half over it and press the edges well smooth (maybe close them with wooden sticks).

Flour the cutlets sparingly. Mix the eggs and turn the cutlets in them to the other side. Mix the breadcrumbs and the poppy seeds and roll the cutlets in them.

Heat the melted butter. Roast the escalopes in it until golden brown.

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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