Tender turkey escalopes with honey-mustard filling

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Clean and wash spring onions and cut them into fine rings. Mix honey and mustard. Wash the cutlets, dab dry, halve and tap flatter. Spread with just under ¾ honey-mustard mixture. Sprinkle with ⅔ of the spring onion rings and place 1 slice of ham on each.

2. 2

   Roll up schnitzel and fix with wooden skewers.

3. 3

   Heat 2 tablespoons of oil in a frying pan (with lid). Fry the rolls in it all around. Season with salt and pepper. Add the remaining spring onions and fry briefly. Deglaze with about 400 ml water.

4. 4

   Bring to the boil, stir in broth and braise covered for about 10 minutes.

5. 5

   Peel and wash the carrots, cut them in half lengthwise and cut them into slices at an angle. Peel and finely chop the onion. Heat 1-2 tablespoons of oil in a pot. Fry onion until transparent. Add carrots, fry briefly.

6. 6

   Season with salt, pepper and 1 pinch of sugar. Deglaze with good 1⁄8 l water, bring to the boil. Steam covered carrots for about 10 minutes.

7. 7

   Lift out the rolls. Stir the remaining mustard-honey mixture and crème fraiche into the sauce. Season to taste and thicken slightly with sauce thickener if necessary. Add the rolls to the sauce and leave to stand briefly.

8. 8

   Wash parsley, shake dry, chop. Put 2 tablespoons aside for sprinkling, stir the rest into the carrots. Arrange everything, sprinkle with the rest of the parsley. Serve with wide ribbon noodles.

9. 9

   Drink tip: strong white wine, e.g. a Chardonnay.

Nutrition Facts

KCAL
610 kcal

CARBS
24 g

FATS
32 g

PROTEINS
51 g