Light crisp cutlet with oven vegetables
easy
50 mins
50 mins
Ingredients
- 1 kg Pumpkin (e.g. butternut)
- 3-4 (approx. 300 g) Carrots
- 3 medium red onion
- 2 pistons (approx. 400 g) Chicory
- 3 Garlic cloves
- 4 Branches of rosemary
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 Potatoes
- 1 egg (size M)
- 3 TABLESPOONS Flour
- 1/4 collar Parsley
- 1/4 collar Chives
- 7-10 Tbsp grated nutmeg
- 4 Turkey escalope (approx. 125 g each)
- 1 Organic Lemon
- 200 g low-fat natural yoghurt (1.5% fat)
- 1 pinch Sugar
- baking paper
Directions
- 1
Peel and halve the pumpkin, remove seeds and cut the flesh into slices. Peel and wash carrots and cut them diagonally into slices. Onions peel and cut into slices. Clean, halve and wash the chicory. Peel garlic. Wash rosemary, shake dry and pluck coarsely. Mix prepared vegetables and rosemary in a bowl with 1 tbsp. oil, season with salt and pepper. Spread the mixture on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes
- 2
In the meantime peel, wash and grate the potatoes. Squeeze the potato grater, mix with egg and flour. Wash herbs, shake dry. Chop parsley leaves finely. Cut chives into rings. Season with herbs, salt, pepper and nutmeg. Wash the turkey escalopes and dab dry. Season meat with salt, press the mixture all around as a thin layer. Heat 1 tablespoon of oil in a coated pan and fry the escalopes for 4-6 minutes on each side, depending on their thickness
- 3
Wash lemon hot and rub dry. Grate the peel, halve the lemon and squeeze the juice. Finely chop 1 roasted clove of garlic (from the tray). Stir yoghurt with lemon peel, chopped garlic clove and approx. 2 tbsp. lemon juice until smooth. Season to taste with salt, pepper and sugar. Arrange cutlets with oven vegetables, add dip
Nutrition Facts
380 kcal
34 g
9 g
41 g
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