Paprika turkey escalope with chips panade

Name: Paprika turkey escalope with chips panade
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 125 g Paprika Chips; 1 Egg; 4 (150 g each) Turkey escalope; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 30 g Flour; 1 (750 g) Bag of French fries for the oven; 1 Onion; 600 g colourful peppers; 5 TABLESPOONS Oil; 7-10 Tbsp Parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

125 g Paprika Chips
1 Egg
4 (150 g each) Turkey escalope
7-10 Tbsp Salt
7-10 Tbsp white pepper
30 g Flour
1 (750 g) Bag of French fries for the oven
1 Onion
600 g colourful peppers
5 TABLESPOONS Oil
7-10 Tbsp Parsley

Directions

1
Grind the paprika chips. Beat the egg. Season meat with salt and pepper, turn in flour, egg and chips one after the other. Bake French fries in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 20 minutes. Turn after approx. 12 minutes.
2
Peel and finely dice onion. Clean, wash and chop the peppers. Heat 2 tablespoons of oil in a saucepan. Fry onion and bell peppers in it. Add some water and cook covered for about 8 minutes. Season to taste with salt and pepper. Heat 3 tablespoons of oil in a pan. Fry the escalopes for about 10 minutes, turning them from time to time. Arrange the schnitzel with the paprika vegetables on a plate and garnish with parsley.
3
Add some water and cook covered for about 8 minutes. Season to taste with salt and pepper. Heat 3 tablespoons of oil in a pan. Fry the escalopes for about 10 minutes, turning them from time to time. Arrange the schnitzel with the paprika vegetables on a plate and garnish with parsley. Add the french fries