Turkey roulade with Dutch shrimps

Cover the cutlets between a few sheets of cling film (for example, with the back of a frying pan). Cut the edges of the cutlets until you have a rectangular piece. Sprinkle with salt and pepper.

Grind the leftover meat in a food processor with half of the egg and a little salt and pepper until finely chopped. Mix with the shrimps and spread over the 4 schnitzels. Roll them up tightly and secure the rolls with a piece of kitchen or a few cocktail sticks.

Heat half of the butter and fry the rolls on a low setting in about 10 minutes around brown and cooked.

Remove from the pan and add the shallot to the shortening. Stir the cakes and fry the shallot for a few minutes. Extinguish with the wine and bring to a high boil.

Add the cream and simmer for 1 minute. Add the peppercorns and place the meat rolls in the sauce. Warm up for a few minutes at low setting.

Take the rolls out of the sauce and cut into thick slices. Mount the sauce just before serving with the rest of the (cold) butter and serve at the roulade.

Tasty with stir-fried spinach.