Turkey breast with gorgonzola sauce I

Ingredients for Turkey breast with gorgonzola sauce I

Instructions for Turkey breast with gorgonzola sauce I

To prepare the Turkey breast with gorgonzola sauce I recipe, please follow these instructions:

Pour the parsley and dry it thoroughly.

Dry the meat well and sprinkle with salt and pepper lightly. Cut a cut along the meat and put half of the parsley leaves into the fold. Close the meat on the parsley. Stir the meat on the "roastbeef" -facon.


Bring the oil into a deep pan and knead the meat well on all sides.

Pour ½ portion of white wine and 1 dlillonillon so that it is about 1 ½ cm. Up about the meat. The meat is turned every 5 minutes during the frying, and it is constantly spun up with wine and broth as it boils.
The meat must rise for a total of 35 minutes.

Grab the ready-made meat into staniol and cover with a dish.

Melt the cheese in the steak juice and stir for a smooth sauce if necessary. With a little broth. Add cream and cook the sauce evenly. Even if possible. With a little corn starch. Add 2 tablespoons finely chopped parsley, season with salt.

Remove the meat string and serve the thinly sliced ​​meat with sauce and freshly cooked pasta or possibly. Salad for.