Turkey escalope au gratin

Name: Turkey escalope au gratin
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Turkey escalope (150 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 (à 55 g; from the can) Peaches; 100 g Gorgonzola cheese; 4 (à 35 g) Sandwich breads; 30 g Butter or margarine; 25 g flaked almonds; 1 Tomato; 1/2 Head endive salad; 7-10 Tbsp Parsley; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Turkey escalope (150 g each)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 (à 55 g; from the can) Peaches
100 g Gorgonzola cheese
4 (à 35 g) Sandwich breads
30 g Butter or margarine
25 g flaked almonds
1 Tomato
1/2 Head endive salad
7-10 Tbsp Parsley
baking paper

Directions

1
Wash the meat and dab dry. Heat the oil in a pan and fry the meat over medium heat for about 2 minutes on each side. Then season the meat with salt and pepper.
2
Cut peaches into thick slices. Dice cheese. Toast bread and spread with fat. Place one cutlet on each slice of bread, cover with peach slices and sprinkle with cheese cubes and flaked almonds.
3
Place the toast on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200°C/ gas: level 3) for approx. 12 minutes. Wash, quarter, core and finely dice the tomato.
4
Clean the salad, wash, dab dry and pluck into bite-sized pieces. Arrange on four plates, place one bread on each and sprinkle with the diced tomatoes. Serve garnished with parsley leaves as desired.