Turkey Escalope with Ricotta Stuffing

For the recipe of turkey cutlets stuffed with ricotta, first dry roast 2/3 of the pine nuts and wash and chop the basil.

Mix the ricotta with egg yolk, 2/3 of the basil and 2/3 of the roasted pine nuts properly and season with salt and pepper.

Season the cutlets, fill them with the ricotta mixture and roll them up. Brown well on all sides in olive oil.

Then simmer with the juice of one lemon and the chicken soup with the lid closed for about 30 min.

Remove the turkey cutlets with ricotta stuffing from the pan and bring the broth to a boil with whipping cream. Add the remaining basil and the pine nuts and let it thicken a little.

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