Turkey Breast Fillets Stuffed with Prosciutto and Mozzarella
Turkey is a great alternative to the ever-popular chicken, whatever form you use it in. In this recipe we make stuffed turkey pockets filled with prosciutto, mozzarella and fresh basil. You will learn how to prepare the meat in advance, how to fill and seal it, and how to fry it and finish it with dry white wine. Serve it with mashed potatoes or with pre-cooked sautéed root vegetables with garlic and parsley.
Prep: 45 min
Servings: 2
Energy: 364 kcal per serving
Method
01.
Flatten the turkey fillets under cling film, season with salt and pepper. Place prosciutto, half of the mozzarella and basil leaves on each slice. Fold into a pocket and secure well with cocktail sticks. Fry in a preheated griddle pan with oil on both sides until golden, about 10 minutes. Before the end of cooking, add a tablespoon of butter and let it melt. Pour in the wine and simmer briefly so the alcohol evaporates. Take off the heat, cover with foil and let it rest. Before serving, remove the cocktail sticks and cut the fillets in half.
02.
Tip: You can also finish the fillets in an oven preheated to 200 °C for about 5 minutes.
03.
Cut the peeled carrots and parsley into batons and blanch them in salted boiling water. After 3 minutes add the sliced celery sticks and boil for another 2 minutes.
04.
In a preheated pan with oil, fry the garlic sliced into rounds until golden. Add the drained pre-cooked vegetables, season with salt and pepper and fry. Soften with a tablespoon of butter and sprinkle with chopped parsley.
05.
Serve the sautéed vegetables on a plate and place the turkey fillet on top. Pour over the pan juices and sprinkle with basil leaves.
