Fried turkey escalope with carrot vegetables

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel, wash and halve the potatoes. Bring to the boil in a pot of salted water, cover and cook for about 25 minutes. In the meantime peel onions and cut them into slices. Clean, wash and slice the carrots.

2. 2

   Wash the chives, dab dry and cut into fine rolls. Wash the meat and dab dry with kitchen paper. Grate parmesan finely and mix with breadcrumbs, salt and pepper. Whisk the eggs in a deep plate.

3. 3

   Turn the meat first in flour, then in beaten eggs and finally in Parmesan breadcrumbs. Heat olive oil in a frying pan. Add onions and carrots, fry well while turning, deglaze with broth and leave to braise covered for about 5 minutes.

4. 4

   Then season to taste with salt, sugar and green pepper. In the meantime, heat the oil in a large frying pan and fry the meat for about 3 minutes on each side. In the meantime heat milk and butter in a small pan.

5. 5

   Drain the potatoes, let them steam off a little, add the milk-butter mixture and mash with a potato masher. Season with nutmeg. Garnish cutlets with lemon slices and parmesan slices.

6. 6

   Arrange carrot-onion vegetables and mashed potatoes sprinkled with chives on the plates.

Nutrition Facts

KCAL
710 kcal

CARBS
50 g

FATS
29 g

PROTEINS
61 g