Turkey Rolls with Prosciutto and Parmesan

How to make turkey rolls with prosciutto and Parmesan

• Preheat the oven to 150C/Gas 2.
• Parboil the potatoes in boiling salted water for 4-5 minutes until just tender.
• Drain thoroughly.
• Heat the oil in a heavy-based frying pan and sauté the potatoes until crisp and golden on all sides for 15-20 minutes, sprinkling with rosemary halfway through cooking.
• Season, put into an oven-proof dish and keep warm in the oven.
• Heat the olive oil in a pan and gently fry the zucchini until tender and lightly gold.
• Season and squeeze over the lemon. Keep warm and set aside.
• Put each turkey steak between two pieces of clingfilm and bash out with a rolling pin until 1cm thick.
• Lay out the prosciutto slices and lay a turkey fillet on top of each one.
• Sprinkle each escalope with Parmesan and a little salt and pepper.
• Roll the fillets in the prosciutto to make a Swiss roll.
• Heat the oil in a frying pan and cook the turkey rolls for six to eight minutes, turning frequently, until cooked through. Set aside to rest.
• Sprinkle the torn basil leaves over the zucchini.
• Serve each turkey roll sliced in half to allow the cheese to ooze out alongside the potatoes and zucchini.

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