INGREDIENTS
600 g
turkey cutlets
4 slices
Debrecen ham
4 slices
cheese
3 pcs
an egg
ground white pepper
sweet ground pepper
salt
flour
breadcrumbs
oil for frying
lemon
Parsley
APPROACH
1.
Cut larger, thin sheets from the turkey breast and pound. We will need 2 pieces per serving. Season the meat with salt, pepper and ground paprika.
2.
Place a slice of cheese and ham on a slice of meat and cover with another slice of meat. Close the cuts thoroughly by pressing the meat all around with a mallet so that the cheese does not leak out.
3.
Coat the cutlets in plain flour, beaten eggs and breadcrumbs and fry until golden. Let the excess fat drip off and soak in paper towels. Garnish with lemon slices and parsnips. We serve with boiled potatoes.
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