Summer turkey cutlet with beans and tomatoes

Name: Summer turkey cutlet with beans and tomatoes
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g Frozen green beans; 7-10 Tbsp salt, pepper; 400 g Turkey escalope; 200 g cherry tomatoes; 2 TABLESPOONS Oil; 1 TABLESPOON Flour; 7-10 Tbsp Juice from 1⁄2 Lemon; 3 Stem(s) flat leaf parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

300 g Frozen green beans
7-10 Tbsp salt, pepper
400 g Turkey escalope
200 g cherry tomatoes
2 TABLESPOONS Oil
1 TABLESPOON Flour
7-10 Tbsp Juice from 1⁄2 Lemon
3 Stem(s) flat leaf parsley

Directions

1
Cook the frozen beans in boiling salted water for about 8 minutes. Pour off, rinse with cold water and drain. Wash the meat, dab dry and cut into strips. Wash and halve the tomatoes.
2
Fry the meat in hot oil all around, season with salt and pepper. Fry the beans and tomatoes briefly. Sprinkle with flour and sauté. 1⁄4 Stir in l water, simmer for about 5 minutes. Season to taste with salt, pepper and lemon.
3
Wash and chop the parsley and sprinkle over it. Add baguette.