Mom’s 21st Century “Roulades”


Prep your Monday dinner on Sunday night. Isabella (from Bologna) makes it with veal, Isabelle (from Aix-en-Provence) with pintade (guinea fowl), Rebecca (from San Francisco) with skinless chicken breast and I use turkey breast sliced into scallopines.

Mom used to do it with veal but stuffed with a slice of boiled ham, some gruyère or jarlsberg and a dollop of butter. Equally easy and yummy.

If you have help from children and/or a spouse and want to get fancier, you can serve the dish with homemade Parmesan tuiles (see super easy recipes on internet if you have never done it) that can be made while the food is cooking, on top of the stove in a non-stick frying pan. I like to use the same herb, thus basil (1/3 tsp basil mixed with 1 TB grated Parmesan per tuile), and use as garnish with the roulades.


4 turkey scallopines (or chicken, veal, guinea fowl or other meat of your liking)
Mozzarella, minced, for sprinkling
Olive oil
1 lb potatoes (Yukon or fingerling), unpeeled


On Sunday night: Place the scallopines in a baking dish. Sprinkle with minced mozzarella and add a few basil leaves and a drizzle of olive oil. Roll each scallopine and tie with toothpick or string. Refrigerate. On Monday night: Warm the oven to 400 degrees and bake for 20-25 minutes. Meanwhile, cut up the potatoes, boil for 20 minutes, then mash with a fork and add salt, pepper and a drizzle of olive oil. Serve the turkey "roulades" on top of the mashed potatoes, if needed drizzle more olive oil, and add fresh basil.