Turkey escalope au gratin with broccoli

Name: Turkey escalope au gratin with broccoli
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 1 medium onion; 1 red pepper; 500 g Broccoli; 7-10 Tbsp Salt; 200 g Rice; 4 (approx. 600 g) Turkey escalope; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 7-10 Tbsp Grease; 2 TABLESPOONS Flour; 1⁄4 l Milk; 100 g Whipped cream; 150 g Gorgonzola; 3 Stem(s) Basil; 50 g Gouda (play)

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

1 medium onion
1 red pepper
500 g Broccoli
7-10 Tbsp Salt
200 g Rice
4 (approx. 600 g) Turkey escalope
7-10 Tbsp Pepper
2 TABLESPOONS Oil
7-10 Tbsp Grease
2 TABLESPOONS Flour
1⁄4 l Milk
100 g Whipped cream
150 g Gorgonzola
3 Stem(s) Basil
50 g Gouda (play)

Directions

1
Peel and chop the onion. Clean, wash and finely dice the peppers. Clean, wash and cut the broccoli into florets. Steam in little boiling salted water for 3-5 minutes.
2
Cook the rice in a good 400 ml of boiling salted water according to the package instructions. Wash cutlets, dab dry and season with salt and pepper. Fry in 1 tbsp. hot oil on each side for 2-3 minutes. Place in a greased casserole dish and spread broccoli on top.
3
Heat 1 tablespoon of oil in the frying fat. Sauté the onion in it. Dust with flour and sauté until light brown. Stir in milk and cream, bring to the boil and simmer for 2-3 minutes. Melt the gorgonzola in pieces in the sauce.
4
Season to taste with salt and pepper. Wash the basil, chop finely and add to the sauce.
5
Spread the gorgonzola sauce over the schnitzel and broccoli. Grate the gouda. Sprinkle with paprika cubes. Bake in the pre-heated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 15-20 minutes.
6
Add rice.