Pepper cutlet for turnips (diabetics)

Name: Pepper cutlet for turnips (diabetics)
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 7-10 Tbsp ingredients; 100 g cleaned leek (leek); 100 g cleaned rutabaga; 7-10 Tbsp n; 1 (25 g) peeled onion; 2 TEASPOONS Oil; 200 ml Vegetable broth; 1 (approx. 150 g) Turkey escalope; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2-3 stem(s) Parsley; 1 TABLESPOON pickled green pepper; 2 TABLESPOONS sour cream (10 % fat); 7-10 Tbsp vegetable binder; 50 g farmhouse bread

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

7-10 Tbsp ingredients
100 g cleaned leek (leek)
100 g cleaned rutabaga
7-10 Tbsp n
1 (25 g) peeled onion
2 TEASPOONS Oil
200 ml Vegetable broth
1 (approx. 150 g) Turkey escalope
7-10 Tbsp Salt
7-10 Tbsp white pepper
2-3 stem(s) Parsley
1 TABLESPOON pickled green pepper
2 TABLESPOONS sour cream (10 % fat)
7-10 Tbsp vegetable binder
50 g farmhouse bread

Directions

1
Wash the leek and cut into rings. Wash the turnip and cut into bite-sized pieces. Dice onion. Heat 1 teaspoon of oil.
2
Fry the onion in it. Fry the turnip briefly. Add 100 ml stock and bring to the boil. Steam covered for about 10 minutes.
3
Wash the meat, dab dry. Heat 1 teaspoon of oil in a coated pan. Fry the escalopes in it for 3-4 minutes on each side. Season with salt and pepper and remove. Add the leek to the turnip and stew everything else for another 5 minutes. Wash and chop the parsley. Sauté the rest of the onion in the frying fat.
4
Deglaze with 100 ml stock, bring to the boil. Add green pepper and refine with cream. Thicken sauce and season again. Drain vegetables. Serve with schnitzel and pepper sauce. Sprinkle with parsley. Serve with farmhouse bread