Stuffed turkey escalopes with broccoli and carrot vegetables

Name: Stuffed turkey escalopes with broccoli and carrot vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Carrots; 500 g Broccoli; 4 very thin turkey escalopes (approx. 100 g each); 2-3 TEASPOONS coarse hot mustard; 7-10 Tbsp Lemon Pepper; 1/2 bunch flat leaf parsley; 4 discs Emmental processed cheese; 1-2 TABLESPOONS Oil; 1/4 l Chicken broth (instant); 4 TABLESPOONS Whipped cream; 7-10 Tbsp grated rind of 1 untreated lemon; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1-2 TABLESPOONS Lemon juice; 30 g Butter or margarine; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Lemon Grater; 7-10 Tbsp wooden skewers

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Carrots
500 g Broccoli
4 very thin turkey escalopes (approx. 100 g each)
2-3 TEASPOONS coarse hot mustard
7-10 Tbsp Lemon Pepper
1/2 bunch flat leaf parsley
4 discs Emmental processed cheese
1-2 TABLESPOONS Oil
1/4 l Chicken broth (instant)
4 TABLESPOONS Whipped cream
7-10 Tbsp grated rind of 1 untreated lemon
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Salt
7-10 Tbsp white pepper
1-2 TABLESPOONS Lemon juice
30 g Butter or margarine
7-10 Tbsp grated nutmeg
7-10 Tbsp Lemon Grater
7-10 Tbsp wooden skewers

Directions

1
Clean and wash the carrots and broccoli. Cut broccoli into florets, cut carrots diagonally into slices. Wash the turkey escalopes, dab dry and lay them next to each other on a kitchen board.
2
Spread with mustard and sprinkle with lemon pepper. Wash the parsley, dab dry and remove the leaves. Spread on the turkey escalopes. Take the slices out of the foil and place one slice on each of the turkey escalopes and fold the other one over.
3
Stick them with wooden skewers. Steam carrots and broccoli in little boiling salted water for 8-10 minutes. Heat the oil in a pan and fry the escalopes for 3-4 minutes, turning. Lift them out. Add chicken stock and cream.
4
Add lemon zest and bring to the boil. Add sauce thickener while stirring and bring to the boil again briefly. Season to taste with salt, pepper and lemon juice. Heat the escalopes in the sauce again for 2-3 minutes.
5
Heat the fat in a saucepan. Drain the vegetables and toss in the fat. Season with nutmeg as desired. Arrange on a plate together with the escalopes in the sauce. Sprinkle with grated lemon as desired.
6
Boiled potatoes taste good with it.