Breaded turkey breast stuffed with chestnuts
INGREDIENTS
- 200 g Sarkpont frozen chestnut mass
- 100 ml milk
- 1 bread roll
- 1 egg
- grated nutmeg
- ground white pepper
- salt
- 800 g turkey breast
FOR BREADING
- 100 g flour
- 100 g breadcrumbs
- 1 egg
- vegetable oil
Preparation
Thaw the chestnut mass. Mix it together with the bread roll soaked in milk and squeezed out, and the egg. Season with grated nutmeg, salt, and pepper. Slice the turkey breast into thin pieces, season with salt and pepper, and spread the chestnut filling on top. Roll the slices tightly and secure them with toothpicks. Coat the prepared stuffed turkey in flour, beaten egg, and breadcrumbs. Fry in plenty of oil until golden brown. Before serving, remove the toothpicks and slice the turkey diagonally. Serve with mushroom risotto.
