Turkey Roulade in Crispy Breading on Balsamic Sprouts

Season the beaten turkey cutlets with salt, pepper and rosemary and place on aluminum foil. Make a mixture with lean curd, ham, cheese, cooked vegetables and egg, season. Using a piping bag without a nozzle, apply the stuffing to the turkey cutlets and form into a roll with the foil. Put in the freezer for about 1.5 hours, unwrap and slice when frozen and coat with flour, egg and the cornflakes-pumpkin seeds-crumbs mixture, fry out in peanut oil and drain on kitchen paper. Briefly sauté the colorful sprouts with the yellow beets in olive oil, season with salt, pepper and a little garlic. Mix briefly with balsamic vinegar (bring sugar and balsamic vinegar to a boil in equal amounts and reduce by 1/3). Arrange the baked turkey roulades on the colorful sprout vegetables and top with the diced ciabatta baked in the oven (10 minutes at 160 °C) and with lime fillets.

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