Turkey Roulades

from http://eclectic-domestic.com


  • 6 boneless, skinless turkey schnitzels
  • 150g (ca. 5 oz) feta cheese
  • 2 roasted red/yellow/green peppers
  • 6 sun-dried tomatoes
  • 4 sprigs parsley
  • 1 sprig oregano
  • 1 egg white
  • Sea salt
  • Pepper
  • 1 Tbsp. butter


  1. Remove feta cheese from refrigerator so it can come to room temperature.
  2. Preheat oven to 180 degrees.
  3. Using a meat tenderizer (mallet), pound the schnitzels in between sheets of plastic wrap to a uniform thickness of about 1/2 cm (1/4 inch)
  4. Roughly chop parsley, oregano, sun-dried tomatoes and feta and mix in a small bowl. Add one egg white. Mix.
  5. Spread feta mixture over each cutlet and roll up schnitzel with stuffing inside. Secure with a toothpick or kitchen twine. Sprinkle outside of cutlets with sea salt and fresh ground pepper.
  6. Heat butter and coconut oil over medium-high heat in a large skillet that can be transferred to the oven. Add turkey roulades and brown on all sides.
  7. When all turkey roulades are brown, add wine or chicken stock. Cover and transfer to oven. Cook for 15 minutes or until cooked through.
  8. Serve with a drizzle of sauce and a green or mixed salad.

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