Small lemon turkey escalopes with hazelnut mashed potatoes

Name: Small lemon turkey escalopes with hazelnut mashed potatoes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp salt, pepper, sugar, nutmeg; 800 g Carrots; 6 Stem(s) flat leaf parsley; 2 TABLESPOONS Hazelnut flakes; 4 thin turkey escalopes (approx. 150 g each); 2 Lemons; 2 TABLESPOONS clarified butter; 4-6 Tbsp Apricot Jam; 7 TABLESPOONS Butter; 200 ml Milk

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp salt, pepper, sugar, nutmeg
800 g Carrots
6 Stem(s) flat leaf parsley
2 TABLESPOONS Hazelnut flakes
4 thin turkey escalopes (approx. 150 g each)
2 Lemons
2 TABLESPOONS clarified butter
4-6 Tbsp Apricot Jam
7 TABLESPOONS Butter
200 ml Milk

Directions

1
Peel and wash the potatoes, cover and cook in salted water for about 20 minutes.
2
Peel and wash the carrots and cut them in half lengthwise. Cut diagonally into pieces and cook covered in boiling salted water with 1 pinch of sugar for 6-8 minutes. Wash parsley, shake dry and chop.
3
Roast the nuts in a large pan without fat, remove. Wash cutlets, dab dry and cut into 3 small cutlets each. Wash organic lemon hot, dab dry and cut into thin slices. Cut remaining lemon in half and squeeze.
4
Heat the lard in the pan. Fry the escalopes for 1-2 minutes on each side. Season with salt and pepper, remove and keep warm. Add lemon juice to the frying pan, stir in 4 tbsp. jam, bring to the boil and simmer for about 1 minute.
5
Season to taste with jam.
6
Drain the carrots and melt 2 tablespoons of butter in the pot. Toss carrots and parsley in it and heat.
7
Drain the potatoes. Add milk and 5 tablespoons of butter and mash with a potato masher. Season to taste with salt and nutmeg. Fold in hazelnuts. Heat the schnitzel briefly (about 1 minute) in the lemon sauce.
8
Serve with lemon slices, carrots and mashed potatoes.