Turkey Escalope with Herb Stuffing

Cut a pocket horizontally in the turkey cutlets and dry inside and out with kitchen roll. Remove the crust from the white bread. Crumble, pour whipped cream and soak a little.

Rinse, dry and finely varnish parsley, chives and chervil. Mix half a roll of soft steak & grill butter, kitchen herbs and white bread and season with salt and pepper. Spread paste into meat pockets and pin opening with roulade needles. Brush cutlets with oil and grill on your broiler for about five to eight minutes on each side. Cut remaining steak & grill butter into slices. Season cutlets with salt and top with butter slices before serving.

Cook herb butter baguette according to package directions and serve with cutlets.

Cook until tender.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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