Stuffed turkey escalope on red lentil vegetables
easy
45 mins
45 mins
Ingredients
- 8 thin turkey escalopes (approx. 100 g each)
- 40 g Parmesan cheese
- 8 discs (10 g each) Parma ham
- 8 large sage leaves
- 200 g Shallots
- 2-3 TABLESPOONS Oil
- 3 TABLESPOONS Sugar
- 50 ml Balsamic vinegar
- 250 g red lentils
- 1 Bay leaf
- 400 ml Vegetable broth (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Toothpicks
- 7-10 Tbsp Cling film
Directions
- 1
Rinse the turkey escalope and pat dry. Finely slice the cheese with a peeler. Cover each turkey escalope with a slice of Parma ham and some cheese slices and fold them together. Cover with a sage leaf and stick together with toothpicks. Cover with foil and chill.
- 2
Peel the shallots and, depending on their size, possibly halve or quarter them. Heat 1 tablespoon of oil in a pan, fry the shallots briefly. Sprinkle with sugar and caramelize until golden brown. Deglaze with vinegar and 100 ml water, simmer over a high heat for about 5 minutes. Bring the stock to the boil, add the lentils and bay leaf and cook for about 10 minutes. Season with salt and pepper if necessary. In the meantime, fry the turkey escalopes in 1-2 tablespoons of hot oil for 12-15 minutes, turning them over. Season with salt and pepper. Arrange cutlets with lentil vegetables on plates, pour shallots on top.
- 3
Bring the stock to the boil, add the lentils and bay leaf and cook for about 10 minutes. Season with salt and pepper if necessary. In the meantime, fry the turkey escalopes in 1-2 tablespoons of hot oil for 12-15 minutes, turning them over. Season with salt and pepper. Arrange cutlets with lentil vegetables on plates, pour shallots on top. Potato wedges taste good with it
Nutrition Facts
600 kcal
44 g
13 g
69 g
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