When cooled, rinse and dry the turkey cutlets. Spread with mustard and place a slice of ham and cheese on each. Spread basil leaves evenly on top, roll up and pin with a toothpick. Fry in hot fat on all sides. Extinguish with 100 ml of apple cider and steam at low temperature in closed saucepan for 15 min. Remove turkey rolls. Add remaining apple cider and crème fraîche to the roast stock, bring to the boil and mix in the sauce binder. Season to taste with salt and freshly ground pepper.
Goes well with: Potato-apple gratin
Tip: Always use an aromatic ham, this gives your dish a wonderful touch!
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