Baked potatoes with turkey cutlets
easy
75 mins
75 mins
Ingredients
- 4 large, waxy potatoes (approx. 250 g each)
- 2 TABLESPOONS Olive oil
- 1 collar Spring onions
- 1 collar Parsley
- 150 g Mushrooms
- 175 g Cherry tomatoes on the vine
- 3 (approx. 530 g) Turkey escalope
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Flour
- 1 TABLESPOON Oil
- 300 ml Vegetable broth (instant)
- 150 g Whipped cream
- 1 (62,5 g) Corner Cream- Processed Cheese Preparation
- 7-10 Tbsp Parsley leaves
Directions
- 1
Wash the potatoes, grate them dry, brush them with olive oil and place them on a baking tray. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 1/4 hour. In the meantime clean and wash spring onions and cut them into rings. Wash parsley, dab dry and chop finely. Clean, wash and quarter the mushrooms.
- 2
Wash cherry tomatoes. Wash turkey escalopes and pat dry. Cut meat into pieces. Season with salt and pepper and dust with flour. Heat oil in a pan. Fry the turkey meat in it until golden brown and take it out. Sauté spring onions and mushrooms in the frying fat. Deglaze with vegetable stock, add cream and melt cheese in it. Add meat and tomatoes and cook for about 7 minutes. Stir in parsley and season with pepper.
- 3
Fry the turkey meat in it until golden brown and take it out. Sauté spring onions and mushrooms in the frying fat. Deglaze with vegetable stock, add cream and melt cheese in it. Add meat and tomatoes and cook for about 7 minutes. Stir in parsley and season with pepper. Arrange potatoes and turkey strips on plates. Garnish with parsley leaves
Nutrition Facts
600 kcal
49 g
25 g
43 g
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