- 350 g turkey breasts
- 2 roasted peppers + 4 for salad
- 2 spring onions
- 1 teaspoon mustard (without sugar)
- 2 garlic cloves
- 2 tablespoon olive oil
- 1 slice of lemon
- oil of grape seeds
- sea salt
Cut turkey breasts into four schnitzel, stretch them and tenderize using meat mallet and spice per your taste. Take two roasted peppers, remove the stems and the ribs and cut longitudinally into half. Cut spring onion into sticks. Place stretched schnitzel on a working surface, coat with mustard, put peppers fillet on it and arrange few sticks of spring onion on a top. Fold the lateral sides of the meat 2 cm towards the center and roll it all together. In the same way, create another three rolls.
Heat in a pan a little oil of grape seeds and place on it rolls with the ends turned down. When the bottom side get nice golden color, turn on other side to get same color. Then prepare salad: the remaining roasted peppers sprinkle with sea salt, olive oil and lemon juice, then sprinkle with garlic cut into thin leaves and serve with turkey rolls.