Turkey escalope au gratin
easy
60 mins
60 mins
Ingredients
- 3-4 medium-sized onions
- 400 g Mushrooms
- 4 Turkey escalope
- 7-10 Tbsp (à ca. 180 g)
- 1 tablespoon (20 g) clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 2 coated tbsp. flour
- 200 ml Chicken broth
- 7-10 Tbsp (Instant)
- 200-250 g Whipped cream
- 1-2 TEASPOONS Lemon juice
- 7-10 Tbsp Grease
- 50 g Gouda cheese
- 50 g Emmental cheese
- 2 medium-sized tomatoes
- 2 stem(s) Parsley
Directions
- 1
Onions peel, halve and cut into fine slices. Clean, wash and, depending on the size, halve or quarter the mushrooms
- 2
Wash the cutlets and pat dry. Heat clarified butter in a pan. Brown the escalopes on each side. Season with salt and pepper and remove
- 3
Fry the onions and mushrooms in the cooking fat until golden brown. Dust with flour and sweat on. Stir in broth and cream, bring to the boil briefly. Season to taste with lemon juice, salt and pepper
- 4
Put half of the mushroom sauce in a greased flat casserole dish. Place the cutlets on top. Then spread the remaining mushroom sauce on top. Grate the cheese and sprinkle over it. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 30-35 minutes
- 5
Clean, wash and quarter the tomatoes. Remove seeds if necessary and cut the flesh into small cubes. Wash, pluck and chop the parsley as desired. Sprinkle both over the escalopes. Serve with parsley rice or crispy roast potatoes
Nutrition Facts
620 kcal
11 g
35 g
62 g
More Delicious Recipes
