Fried turkey escalope

Name: Fried turkey escalope
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g baby potatoes; 7-10 Tbsp Salt; 500 g Broccoli; 4 thin turkey escalopes (approx. 150 g each); 1 Egg; 7-10 Tbsp white pepper; 20 g Flour; 20 g Breadcrumbs,; 2 tablespoons (20 g) Oil; 1/2 bunch Parsley; 1-2 TABLESPOONS Cranberries (from the glass); 2 Lemons to garnish

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g baby potatoes
7-10 Tbsp Salt
500 g Broccoli
4 thin turkey escalopes (approx. 150 g each)
1 Egg
7-10 Tbsp white pepper
20 g Flour
20 g Breadcrumbs,
2 tablespoons (20 g) Oil
1/2 bunch Parsley
1-2 TABLESPOONS Cranberries (from the glass)
2 Lemons to garnish

Directions

1
Peel and wash the potatoes and cook in salted water for about 20 minutes. Clean and wash broccoli and cut into small florets. Cover and cook in little salted water for 8-10 minutes. Beat the escalopes slightly flat, wash and pat dry.
2
Whisk egg, salt and pepper. Turn the turkey escalopes first in the flour, then in the egg and finally in the breadcrumbs. Press the breadcrumbs slightly, then tap them off. Heat the oil in a coated pan. Fry the escalopes on each side for about 5 minutes until golden brown.
3
Wash the parsley, dab dry and chop finely, except for a little to garnish. Drain broccoli and potatoes. Sprinkle potatoes with parsley. Arrange everything on plates and garnish with parsley, cranberries and lemon baskets.