Turkey escalope au gratin with cheese-spinach cream

Name: Turkey escalope au gratin with cheese-spinach cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 100 g young spinach; 1 Onion; 1 Garlic clove; 8 discs Bacon; 7-10 Tbsp some + 3 tablespoons oil; 4 Turkey escalope (approx. 150 g each); 7-10 Tbsp salt, pepper, nutmeg; 100 g Cheddar cheese (piece); 100 g Double cream cheese; 2 TABLESPOONS ripened cream

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

With this turbo recipe you can conjure up a really tasty meal on the table in no time at all.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

100 g young spinach
1 Onion
1 Garlic clove
8 discs Bacon
7-10 Tbsp some + 3 tablespoons oil
4 Turkey escalope (approx. 150 g each)
7-10 Tbsp salt, pepper, nutmeg
100 g Cheddar cheese (piece)
100 g Double cream cheese
2 TABLESPOONS ripened cream

Directions

1
Wash and drain the spinach. Peel onion and garlic and dice finely. Fry the bacon in a large pan without fat until crispy, remove. Briefly fry the onion and garlic in the bacon fat.
2
Add the spinach and let it collapse. Pour into a bowl.
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Coat baking tray with a little oil. Heat 3 tablespoons of oil in the pan. Wash meat, pat dry and fry in hot oil on each side for approx. 2 minutes.
4
Season with salt.
5
Meanwhile grate the cheese. Mix with cream cheese and sour cream under the spinach. Season to taste with salt, pepper and nutmeg.
6
Place the cutlets next to each other on the tray. First spread the cheese-spinach mixture, then the bacon on top. Bake in a hot oven for 5-8 minutes. Delicious with baguette.