Poultry: Breaded Turkey Rollups with Spring Salad

Breaded Turkey Rollups with Spring Salad


  • oil to fry
  • salt and pepper to taste
  • a little pepper
  • 0.5 tsp. salt
  • 1 eggs, whisked
  • 2 tbsp. flat-leaf parsley, finely chopped
  • 3 tbsp. white flour
  • 4 tbsp. olive oil
  • 0.5 shallot, finely chopped
  • 1 carrots, cut into thin strips
  • 2 tbsp. herbal wine vinegar
  • 50 g breadcrumbs
  • 75 g grated Parmesan
  • 100 g Pesto rosso (red pesto)
  • 4 very thin turkey cutlets (ca. 500 g)
  • 1 leaf of head lettuce, cut into pieces
  • 0.5 bunch radish, cut into thin slices
Order the ingredients from COOP@home


For the filling, combine the cheese, pesto and parsley, season. Season the steaks, halve lengthways and crossways (to create pieces approx. 6 x 12 cm). Spread the filling over the meat and roll up. Coat the turkey rolls in the flour, then the egg. Mix the breadcrumbs with the parsley. Coat the turkey rolls in the mixture. Heat the oil in a non-stick frying pan, reduce the heat. Fry the turkey rolls in batches over a medium heat for approx. 15 mins. on each side, keep warm.

Combine the vinegar, oil and shallots, season. Shortly before serving, stir in the salad, carrots and radishes and serve to accompany the turkey rolls.


  • Poultry
  • 40 mins Preparation/cooking time: ca. 40m
  • Servings For 4 people
  • Nutrition 600 Kcal