Turkey escalope a la Cordon bleu with spaetzle and cranberry sauce

Name: Turkey escalope a la Cordon bleu with spaetzle and cranberry sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Turkey escalope (approx. 175 g each); 200 g Cream Camembert (60 % fat); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 discs cooked ham (approx. 25 g each); 3 TABLESPOONS Oil; 200 ml Vegetable broth; 150 g Cranberries; 400 g fresh spaetzle (refrigerated shelf); 5-6 Stem(s) Parsley; 7-10 Tbsp freshly ground pepper; 7-10 Tbsp Cling film

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Turkey escalope (approx. 175 g each)
200 g Cream Camembert (60 % fat)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 discs cooked ham (approx. 25 g each)
3 TABLESPOONS Oil
200 ml Vegetable broth
150 g Cranberries
400 g fresh spaetzle (refrigerated shelf)
5-6 Stem(s) Parsley
7-10 Tbsp freshly ground pepper
7-10 Tbsp Cling film

Directions

1
Wash cutlets, dab dry and tap flat between foils. Cut camembert into thin slices. Place cutlets side by side on the work surface, season with salt and pepper. Spread ham and camembert evenly over the meat. Fold the schnitzel halfway down, press lightly
2
Heat oil in a large pan, fry escalopes in it at medium heat on each side for about 3 minutes, remove and keep warm. Deglaze frying pan with stock, bring to the boil, stir in cranberries. Heat briefly, season with salt and pepper. Simmer at low heat for about 4 minutes
3
Meanwhile, prepare the spaetzle in boiling salted water according to the instructions on the packet. Wash parsley, shake dry and chop finely, except for a little to garnish. Drain spaetzle and mix with chopped parsley. Arrange schnitzel, spaetzle and some sauce, garnished with parsley, on plates. Sprinkle with ground pepper. Add the remaining sauce