Turkey Escalope with Mustard Caper Sauce

(68 votes)
Total Time Icon
Total time: 10 min
Preparation Time Icon
Prep time: 10 min
Yield Icon
Enough for 2 people

🍓 Ingredients

80 grams Cream cheese e.g. Philadelphia
2 Turkey escalope
4 slices Ham raw air-dried
1 teaspoon Mustard (Dijon mustard)
1 tablespoon Capers chopped
1/8 liter Chicken broth
  Salt and pepper
possibly Cornflour
  Clarified butter or oil
1 teaspoon Mustard medium hot

🍽 Instructions

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.

📊 Nutrition Facts

Nutritional values per serving:


📝 Recipe Overview

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