Spicy turkey escalope with Brussels sprouts

Name: Spicy turkey escalope with Brussels sprouts
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 2 medium-sized potatoes (approx. 175 g), salt; 250 g Brussels sprouts; 1 untreated orange; 150 g Turkey escalope; 1/2 tsp (3 g) Oil; 7-10 Tbsp black pepper; 7-10 Tbsp Parsley z. Garnish wooden skewers

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

2 medium-sized potatoes (approx. 175 g), salt
250 g Brussels sprouts
1 untreated orange
150 g Turkey escalope
1/2 tsp (3 g) Oil
7-10 Tbsp black pepper
7-10 Tbsp Parsley z. Garnish wooden skewers

Directions

1
Peel and wash the potatoes, cover and cook in salted water for about 20 minutes. Clean, wash and halve the Brussels sprouts according to size. After about 5 minutes add to the potatoes and cook
2
Wash orange hot. Cut off some of the peel and cut into fine strips. Halve the orange and cut off two slices. Peel one slice, cut in half. Squeeze the rest of the orange
3
Wash the cutlets, pat dry, tap flatter and cut in half crosswise. Cover each cutlet with 1/2 orange slice, fold it over and pin it down
4
Fry escalopes in hot oil for about 3 minutes on each side, season. Add 2-3 tablespoons of water, orange juice and zest. Season to taste with salt and pepper. Drain potatoes and Brussels sprouts. Serve both with the turkey escalope and stock. Garnish with the rest of the orange slice and parsley if desired.
5
Instead of potatoes: 40 g rice in just under 1/8 l boiling salted water