Stir the cream cheese with the finely chopped capers until creamy and season with salt and pepper. Flatten the turkey cutlets if they are too thick and not so big. Spread the cream cheese-caper mixture on the cutlets and top with the raw ham. Now fold the cutlets and fix them with roulade needles.
Then fry in clarified butter or oil in a hot pan until the meat has a light brown crust.
Deglaze with the chicken stock, put the lid on and braise on low heat for approx. 20 – 30 min. Then remove the turkey cutlets from the pan and keep warm.
Season the sauce with mustard (I use 1 teaspoon of Dijon mustard and 1 teaspoon of medium mustard), add a little chicken stock if necessary and thicken slightly with cornstarch. It goes well with pasta and a green salad.