Turkey escalope au gratin

Name: Turkey escalope au gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3-4 Onions; 300 g Mushrooms; 4 (200 g each) Turkey escalope; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 20 g clarified butter; 2 coated tbsp. flour; 200 ml Chicken broth (instant); 250 g Whipped cream; 2 TABLESPOONS Lemon juice; 50 g Gouda cheese; 50 g Emmental cheese; 2 Tomatoes; 2 stem(s) Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3-4 Onions
300 g Mushrooms
4 (200 g each) Turkey escalope
7-10 Tbsp Salt
7-10 Tbsp Pepper
20 g clarified butter
2 coated tbsp. flour
200 ml Chicken broth (instant)
250 g Whipped cream
2 TABLESPOONS Lemon juice
50 g Gouda cheese
50 g Emmental cheese
2 Tomatoes
2 stem(s) Parsley

Directions

1
Onions peel, halve and in pins cut. Clean, wash and possibly halve the mushrooms. Rinse turkey escalopes cold and dab dry. Season with salt and pepper and fry briefly on both sides in hot clarified butter. Remove from the pan.
2
Fry the onions and mushrooms in the frying fat until golden brown. Dust with flour. Add stock and cream and bring to the boil briefly. Season with lemon juice, salt and pepper. Put one half of the mushroom sauce in a flat casserole dish. Spread the schnitzel on top. Spread the rest of the mushroom sauce on top. Grate cheese and sprinkle over it. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes. Clean, wash and quarter the tomatoes.
3
Spread the rest of the mushroom sauce on top. Grate cheese and sprinkle over it. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes. Clean, wash and quarter the tomatoes. Remove seeds and cut the flesh into small cubes. Wash parsley, dab dry and chop. Sprinkle both over the escalopes before serving