Crispy turkey escalope with béchamel potatoes and almond broccoli
easy
40 mins
40 mins
Ingredients
- 800 g Potatoes
- 7-10 Tbsp Salt
- 1 kg Broccoli
- 2 TABLESPOONS Butter
- 50 g flaked almonds
- 5 TABLESPOONS Flour
- 1/8 l Vegetable broth
- 1/8 l Milk
- 7-10 Tbsp Pepper
- 4 Turkey escalope (approx. 150 g each)
- 100 g Cornflakes
- 1 egg (size M)
- 2 TABLESPOONS clarified butter
- 4 Stem(s) Parsley
- 7-10 Tbsp grated nutmeg
Directions
- 1
Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. Cut broccoli into florets from the stalk and wash. Heat 1 tablespoon butter in a frying pan. Roast the almonds for about 4 minutes while turning.
- 2
Melt 1 tablespoon of butter in a saucepan. Stir in 1 tbsp. flour and sauté briefly. Add stock and milk while stirring. Bring to the boil, boil for 3-5 minutes and season with salt and pepper. Keep sauce warm.
- 3
Wash the meat, dab dry and season with salt and pepper. Crumble cornflakes. Whisk the egg in a deep dish. Turn meat one after the other in 4 tbsp. flour, egg and finally in cornflakes. Heat clarified butter in a large pan.
- 4
Fry escalopes in portions for 6-8 minutes until crispy brown, turning once. Remove the cutlets and let them drip off on kitchen paper. Wash parsley, shake dry, pluck leaves from the stems and chop.
- 5
Drain the potatoes. Add parsley and potatoes to the sauce. Meanwhile cook broccoli in boiling salted water for about 4 minutes. Drain broccoli and toss in almond butter. Season to taste with salt and nutmeg.
- 6
Arrange béchamel potatoes, broccoli and schnitzel on plates.
Nutrition Facts
590 kcal
53 g
18 g
52 g
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