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Rolled Turkey Escalope with Parma Ham and Mushroom Sauce (Escalope de dinde aux jambon de parme et sauce champignon)
A simple and rewarding main course
that can also go down well as a starter in
These quantities are for 2 people, so half, double or whatever depending on the number of people you are cooking for.
Turkey rolls 4 thin turkey escalopes 8 slices of parma ham (or other cured ham) Parmasan cheese Extra virgin olive oil
Sauce 2 shallots 50g lardons (or chopped pancetta) 20 button mushrooms Salt White pepper 100ml chicken stock 200ml single cream A handful of chives
Turkey Rolls
Cooking
Turkey Rolls 15 Minutes before serving - Turn the oven onto 200°C. In a large frying pan, heat some olive oil and brown the turkey rolls on a high heat, turning often. Place the rolls in the oven for 8 to 10 minutes.
Sauce In the same pan, fry the chopped shallots and the lardons on a medium high heat for 2 to 3 minutes. Add the whole washed mushrooms and soften for 4 to 5 minutes.
Season with salt & pepper then add the chicken stock. Reduce on a high heat to a thick sauce.
Remove the meat from the oven & leave to rest.
Add the cream into the sauce along with the chopped chives. Thicken the sauce for about 3 or 4 minutes. Re-season to taste.
Serving Untie the rolls (they will stay in shape). Serve the rolls with a side of mushroom sauce.
Alternatives - This sauce can be used with other dishes or grilled meats. The rolls are very nice also if served with a tomatoes based sauce.
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smaller servings. The flavour combinations have an Italian/French feel to
them but there doesn't seem to be any fixed origin to this one.