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1
Slice the turkey breast, lengthwise, into 4 roughly equal scaloppines.
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2
Place them between sheets of plastic wrap and pound them until they are as thin as possible without breaking.
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3
In a saute pan heat 2 tablespoons of oil and 2 tablespoons of butter over medium-high flame and cook the apples and onion for 5 minutes.
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4
Add the coriander and parsley and cook 3 more minutes.
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5
Place 2 tablespoons of the stuffing on each turkey scaloppine.
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6
Fold up the filets as if you were wrapping a package, overlapping the edges.
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7
Tie them with kitchen thread.
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8
In a wide, deep saucepan or casserole, heat remaining butter and oil over high heat.
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9
Sear the meat on all sides.
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10
Remove meat, lower flame to medium and add carrots, celery and onion.
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11
Saute vegetables until light brown but not burned.
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12
Pour in chicken stock and wine and deglaze the pan, scraping up particles with a wooden spoon.
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13
Add the meat, bring to boil, reduce to simmer and cook, covered, for 25 minutes.
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14
Remove meat from pan, cut off thread.
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15
Reduce cooking liquid by half.
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16
Strain and return to heat.
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17
Add cream and curry and reduce by two-thirds while stirring constantly.
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18
Adjust seasoning if desired.
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19
Pour over meat.
