Fruity turkey cutlet with ribbon noodles

Name: Fruity turkey cutlet with ribbon noodles
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 g Turkey Breast; 1/2 Stalk leek (leek); 1 big hard apple; 1 small onion; 200 g ribbon noodles; 7-10 Tbsp Salt; 6 Stem(s) Chervil; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 1 TEASPOON Curry Powder; 150 ml Vegetable broth; 125 g light cooking cream; 1 TABLESPOON sauce thickener

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

400 g Turkey Breast
1/2 Stalk leek (leek)
1 big hard apple
1 small onion
200 g ribbon noodles
7-10 Tbsp Salt
6 Stem(s) Chervil
1 TABLESPOON Oil
7-10 Tbsp Pepper
1 TEASPOON Curry Powder
150 ml Vegetable broth
125 g light cooking cream
1 TABLESPOON sauce thickener

Directions

1
Wash the turkey breast, dab dry and cut into cubes. Clean the leek, cut lengthwise, wash and cut into rings. Wash apple, quarter and remove core. Halve apple quarters again and cut into pieces. Peel and finely dice onion
2
Prepare the pasta in boiling salted water according to the instructions on the packet. Wash the chervil, shake dry and chop the leaves coarsely, except for one stalk
3
Heat the oil in a pan. Fry the meat for about 2 minutes, turning it over and season with salt and pepper. Add onion, leek and curry and continue to fry. After another 2 minutes, deglaze with stock and cream. Add apples and simmer for about 4 minutes. Bind with sauce thickener
4
Drain the pasta. Put the chervil into the schneltzelte and season again with salt and pepper. Arrange noodles and meat and garnish with chervil