Saltimbocca of Turkey with Sweet Potato Gröstl

Thinly pound turkey cutlets between plastic wrap, season with salt and pepper, and top each cutlet with country bacon slices and sage. Roll up cutlets and secure with a toothpick.

Sear in a hot pan with olive oil for 2 minutes on each side. Then deglaze with red wine and pour in the chicken stock. Cover and simmer for 3-4 minutes. Then assemble the sauce with butter.

In a hot pan, sauté the mushrooms with olive oil. Add shallots, garlic, green onion, sweet potato and sun-dried tomatoes and sauté for another 2 minutes.

Reduce heat, add butter and season with salt and pepper. Then finish with chives.

Preparation Tip:

Saltimbocca also goes well with a fresh salad.

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