Compound:
- 400 grams turkey fillet
- 250 ml dry white wine
- 100 grams of ham
- 50 grams of cheese
- 50 grams of butter
- 1 small carrot
- dry herbs to taste
- 50 grams of breadcrumbs
- greenery for decoration
- salt and pepper to taste
Cooking:
- Divide the turkey fillet into 4 equal parts and beat off.
- Put cheese and ham, cut into thin strips, on each chop. Salt and pepper.
- Wrap the rolls and tie with threads (you can stab with a toothpick). Roll each roll in breadcrumbs and dry herbs (parsley, basil).
- Melt the butter in a frying pan and lay out the rolls. Fry on both sides for 3-4 minutes.
- Peel and grate the carrots on a coarse grater.
- Pour white wine into the pan, evaporate it a little, add broth or water, grated carrots, cover the pan with a lid and simmer over low heat for 30-40 minutes.
- Before serving, put the rolls on a lettuce leaf and garnish with herbs.
