Small lemon turkey escalopes with hazelnut mashed potatoes

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Roast the hazelnut leaves in a pan without fat while turning, remove. Peel the potatoes, wash them thoroughly and cook them in boiling salted water for about 25 minutes. Peel carrots, cut them in half lengthwise and cut them into pieces. Put into boiling salted water with sugar and cook for about 12 minutes

2. 2

   Wash parsley, shake dry and chop finely. Wash the meat, dab dry and cut each cutlet into three. Heat clarified butter in a frying pan, fry the meat for 1-2 minutes on each side, season with salt and pepper, remove from the pan and keep warm. For the sauce, add lemon juice and jam, bring to the boil and simmer for about 1 minute.

3. 3

   Heat milk and 50 g butter. Pour the carrots into a sieve and drain. Put 25 g butter into the pot, melt, add carrots and parsley, up to 1 teaspoon for sprinkling, add and heat briefly

4. 4

   Drain the potatoes, add the milk and butter mixture and mash with a potato masher. Season with nutmeg. Add 3/4 of the hazelnut leaves. Wash lemon thoroughly and cut into slices

5. 5

   Arrange schnitzel with lemon slices and sauce, carrots and mashed potatoes sprinkled with remaining hazelnut leaves and parsley on plates

Nutrition Facts

KCAL
710 kcal

CARBS
57 g

FATS
32 g

PROTEINS
46 g