Stuffed turkey escalope on spinach vegetables
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
1
- 200 g baby potatoes
- 100 g Mushrooms
- 200 g Spinach
- 1 Onion
- 2 (75 g each) Turkey escalope
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON grated parmesan cheese
- 2 TABLESPOONS Oil
- 7-10 Tbsp a few squirts of lemon juice
- 7-10 Tbsp little wooden skewers
Directions
- 1
Peel and wash the potatoes, drain well and cut them into quarters lengthwise. Clean, wash and slice the mushrooms. Wash and sort spinach. Peel and chop onion. Wash the cutlets and dab dry.
- 2
Season with salt and pepper. Cover with some spinach. Sprinkle with parmesan. Fold it over and cover with small wooden skewers. Heat the oil in a large pan. Fry the potatoes for about 12 minutes while turning.
- 3
After 5 minutes add chopped onion, mushrooms and schnitzel (turn schnitzel several times). Finally, let the remaining spinach collapse in the frying fat. Mix everything loosely and season to taste with salt, pepper and lemon juice.
- 4
Serve garnished with lemon slices. Serve with sour cream seasoned with paprika.
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