Stuffed turkey escalopes

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for 12-15 minutes. Meanwhile peel carrots and onion. Clean and wash the zucchini and carrots. Dice vegetables and onion finely. Heat 1 tablespoon of oil in a pan.

2. 2

   Fry the vegetables in it, season with salt and pepper. Take them out and let them cool down a little. Wash the turkey escalopes, dab dry and place 1 tablespoon of vegetables and 1 slice of cheese on each half. Fold them up and fix them with wooden skewers. Whisk egg with salt and pepper. Put flour, egg and breadcrumbs in deep plates. Turn turkey escalopes first in flour, then in egg and finally in breadcrumbs. Drain potatoes, rinse with cold water and peel. Put approx. 100 ml oil into a pan with a high rim, bake the escalopes in it for approx. 4 minutes on each side until golden brown, take them out and let them drain on kitchen paper. Heat clarified butter in a pan, fry the potatoes in it until golden brown and take them out.

3. 3

   Put flour, egg and breadcrumbs in deep plates. Turn turkey escalopes first in flour, then in egg and finally in breadcrumbs. Drain potatoes, rinse with cold water and peel. Put approx. 100 ml oil into a pan with a high rim, bake the escalopes in it for approx. 4 minutes on each side until golden brown, take them out and let them drain on kitchen paper. Heat clarified butter in a pan, fry the potatoes in it until golden brown and take them out. Add the rest of the vegetables to the pan and heat them up. Arrange schnitzel, remaining vegetables and potatoes

Nutrition Facts

KCAL
670 kcal

CARBS
54 g

FATS
28 g

PROTEINS
47 g