A simple, yet elegant entrée.
Sautéed turkey breast cutlet rolls, seasoned with Dijon
mustard and filled with asparagus spears, minced shallots and
mozzarella cheese, are oven-braised in white wine.
Turkey
snd Asparagus Rollups
- 4 Honeysuckle White® Breast Tenderloin
cutlets
1 tablespoon Dijon mustard
1 fresh bunch of asparagus spears, trimmed (about 12 to 16 small
spears)
1/2 cup shredded mozzarella cheese
2 tablespoons shallots, minced
Salt to taste
Freshly cracked black pepper to taste
1 tablespoon vegetable oil
1/4 cup dry white wine
- Place cutlets between
sheets of wax paper, and pound to length of asparagus spears.
Spread each slice with mustard. Place three to four asparagus
spears toward one end of the turkey fillet.
- Sprinkle each with 2 tablespoons
cheese and 1 1/2 teaspoons shallots; sprinkle with salt and pepper.
- Roll up turkey to enclose
asparagus. Fasten with skewers or toothpicks.
- Brown turkey rolls in
oil in an oven-proof skillet. Pour wine over turkey and sprinkle
with salt and pepper lightly.
- Bake at 350°F (175°C)
for 15 to 20 minutes or until turkey is cooked but not dry.
Makes 4 servings.
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
