Turkey escalope in bacon mozzarella coat on vegetables

Name: Turkey escalope in bacon mozzarella coat on vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 375 g Carrots; 1 (approx. 750 g) cauliflower; 500 g Broccoli; 4 thick turkey escalopes (approx. 175 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 250 g (125 g each) Mozzarella; 8 discs Bacon; 100 g Whipped cream; 2 TABLESPOONS sauce thickener; 20 g grated parmesan cheese; 8 small sage leaves

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

375 g Carrots
1 (approx. 750 g) cauliflower
500 g Broccoli
4 thick turkey escalopes (approx. 175 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
250 g (125 g each) Mozzarella
8 discs Bacon
100 g Whipped cream
2 TABLESPOONS sauce thickener
20 g grated parmesan cheese
8 small sage leaves

Directions

1
Cleaning and washing vegetables. Cut carrots into slices. Cut cauliflower and broccoli into florets. Cook carrots and cauliflower in boiling salted water for about 10 minutes. Add broccoli after about 5 minutes.
2
Wash cutlets, dab dry and cut in half. Fry in hot oil on each side for about 5 minutes. Season with salt and pepper and take out. Cut mozzarella into 8 thick slices, place them on the escalopes and wrap them with bacon. Drain the vegetables, collect 1/4 l vegetable water. Boil up vegetable water and cream. Stir in sauce thickener, bring to the boil. Season to taste with salt and pepper. Spread the vegetables in a large casserole dish.
3
Boil up vegetable water and cream. Stir in sauce thickener, bring to the boil. Season to taste with salt and pepper. Spread the vegetables in a large casserole dish. Put the cutlets on top. Pour sauce over them and add sage leaves and
4
Sprinkle with parmesan. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 10-15 minutes until golden brown