Ingredients :

Pesto-Stuffed Cutlets:

- 6 cutlets
 - 6 tablespoons Guénard Olive Oil
 - 1 tablespoon Guénard Pistachio Oil
 - 1 bunch fresh basil
 - 100 g pistachios
 - 1 lemon
 - Salt and pepper

Pistachio Oil Crumble:

- 100 g tablespoons flour
- 3 tablespoons Guénard Pistachio Oil
- 80 g fresh sheep milk cheese
- 50 g breadcrumbs
- 1 small bouquet garni
- Salt

Preparation :

Squeeze the lemon and save its juice.

Remove the pistachio shells and mix the pistachio nuts several times so that they do not heat up. Add the basil, Guénard Pistachio Oil, 3 tablespoons olive oil, lemon juice, a pinch of salt and a little pepper in the mixing bowl. Mix until the desired consistency (more or less grainy and consistent). Salt and pepper the cutlets and then spread the pesto. Roll the meat on itself, widthwise, and hold them in place with a toothpick. Heat the rest of the olive oil in a hot frying pan and brown the turkey rolls. Let it cook on very low heat for about 10 minutes.

Let cool, cover with plastic wrap and then place in the refrigerator.

Mix all the ingredients with your fingertips. Spread the preparation on the broiler pan covered with a baking sheet. Bake in the oven at 150°C (300°F) for 20 minutes (until lightly browned).

Let cool.

When serving, remove the pistachio pesto turkey rolls from the refrigerator. Disperse the crumble on the meat. Cut into thick slices and serve cold, with a green salad, grilled vegetables, or even warm new potatoes.