Leek with mustard-chives sauce and breaded turkey escalopes

Name: Leek with mustard-chives sauce and breaded turkey escalopes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 5 Eggs (size M); 4 Turkey escalope (approx. 175 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS + 25 g flour; 100 g Breadcrumbs; 6-8 TABLESPOONS Oil; 1 kg thin sticks of leek (leek); 25 g Butter or margarine; 250 ml Vegetable broth; 250 ml low-fat milk; 1 collar Chives; 2-3 TABLESPOONS medium hot mustard; 1-1 1/2 TSP. Sugar; 7-10 Tbsp Cling film

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

5 Eggs (size M)
4 Turkey escalope (approx. 175 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS + 25 g flour
100 g Breadcrumbs
6-8 TABLESPOONS Oil
1 kg thin sticks of leek (leek)
25 g Butter or margarine
250 ml Vegetable broth
250 ml low-fat milk
1 collar Chives
2-3 TABLESPOONS medium hot mustard
1-1 1/2 TSP. Sugar
7-10 Tbsp Cling film

Directions

1
Cook 3 eggs in boiling water for about 8 minutes. Wash the cutlets, dab dry and cut into three. Tap very thinly between 2 layers of foil. Beat 2 eggs and season with salt and pepper.
2
Turn the escalopes one after the other first in 4 tablespoons of flour, then in egg and then in breadcrumbs and put them on a plate. Drain eggs, quench and peel. Dice 2 eggs using the egg slicer. Heat the oil in a frying pan and fry the escalopes in portions at medium heat, turning them over for about 5 minutes.
3
Keep ready cutlets warm. Clean the leek, cut off the dark green generously. Wash the leek thoroughly. Cook in boiling salt water for 6-8 minutes, depending on size. Melt fat in a pot, dust with 25 g flour, sweat on, gradually add stock and milk and bring to the boil while stirring.
4
Let simmer for about 2 minutes. In the meantime, wash the chives, dab dry and cut into fine rolls, except for a few stalks. Stir the chives and mustard into the roux. Season to taste with sugar, salt and pepper.
5
Cut the rest of the boiled egg into slices. Remove the leek and arrange on plates with sauce. Garnish with chives and egg wedges. Add schnitzel. Baguette tastes good with it.