Turkey cutlets stuffed with prunes and pecans
How to make Turkey cutlets stuffed with prunes and pecans recipe - Escalopes de dindon farcis aux pruneaux et noix de pécan recette
Special equipment • cocktail sticks or skewers
Serves 4
Put 4 skinless turkey breast cutlets, about 7oz (200g) each, between 2 sheets of plastic wrap. Pound with a meat pounder or the edge of a rolling pin to an even thickness of about ¼in (5mm). Slice the breasts in half
so that you have 8 pieces.
Chop a large handful of pitted prunes, and mix with a handful of finely chopped roasted pecans and a handful of finely chopped flat-leaf parsley.
Spoon the mixture into the middle of each pounded piece of turkey, then roll up and secure with a cocktail stick.
Place the turkey rolls in a roasting pan, drizzle with olive oil, and roast in a preheated 400°F (200°C) oven for 20–30 minutes until cooked through.
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| Turkey cutlets stuffed with prunes and pecans |
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