PUTENSPIESSE

Turkey brochettes

12 thin slices from turkey breast
200 g mozzarella
12 zucchini slices (1cm)
salt, pepper
Polenta
100 g polenta
250 ml beef stock (cube)
1 egg
1 tbsp. olive oil
oregano, nutmeg, salt

 

 Polenta: Mix well in a pot beef stock, olive oil, salt, slightly from oregano and nutmeg. Bring to a boil and add polenta. Cook until polenta is tender, stirring regularly. Stir in egg.
Press polenta into an oiled baking dish and allow to cool down.
Spice trukey slices with salt and pepper. Cut mozzarella into 12 pieces, place them on turkey cutlets and roll up. Heat oil in a pan, add trukey rolls and fry them all around. Add zucchini stripes and fry them on both sides, spice with salt.
Thread the turkey rolls alternating with zucchini stripes on skewers and keep warm.
Remove polenta out of baking dish, cut into portions and fry them crisply.
Serve brochettes with polenta and some gravy.

 

   
     
 

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