Pesto escalope with lemon carrots
easy
35 mins
35 mins
Ingredients
- 4 thin turkey escalopes (approx. 150 g each)
- 4-6 Tsp Pesto (glass)
- 7-10 Tbsp Pepper
- 7-10 Tbsp Salt
- 7-10 Tbsp Sugar
- 8 fine slices
- 7-10 Tbsp Parma ham
- 1 collar (approx. 750 g) Carrots
- 1 Organic Lemon
- 1⁄2 bunch/pot of basil
- 2-3 TABLESPOONS Oil
- 2 TABLESPOONS Butter
- 7-10 Tbsp Freezer bag
- 8 little wooden skewers
Directions
- 1
Wash the cutlets, dab dry and halve each cutlet crosswise. If necessary, place between two layers of a freezer bag and tap flatter with a flattening iron or a pot bottom. Spread each cutlet thinly with pesto, season with pepper and cover with 1 slice of ham.
- 2
Fold over the cutlets and pin them down.
- 3
Clean the carrots, possibly leaving some green. Peel or wash carrots thoroughly and halve them if necessary. Steam in little boiling salted water covered with 1 pinch of sugar for 10-12 minutes.
- 4
Wash the lemon hot, dry and grate the peel. Squeeze 1 lemon half. Wash basil, shake dry and pluck off the leaves.
- 5
Heat the oil in a large frying pan. Fry the escalopes in it in portions on each side for 2-3 minutes.
- 6
Drain the carrots and put them back into the pot. Sprinkle 1-2 teaspoons of sugar on top and lightly caramelise while turning. Add butter, lemon juice, lemon zest and basil to the carrots. Swivel everything through.
- 7
Remove the schnitzel from the pan. Dissolve the frying set with 3-4 tablespoons of water and drizzle over the escalopes. Serve with the lemon carrots. Gnocchi or roast potatoes taste good with it. Drink tip: dry white wine.
Nutrition Facts
450 kcal
11 g
25 g
42 g
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