Turkey escalope in lemon verbena butter

Name: Turkey escalope in lemon verbena butter
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g Leeks (leek); 8 small turkey escalopes (approx. 85 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Butter; 1 Organic lemon; 2 stem(s) Verbena/lemon verbena; 50 ml Poultry stock; 5 g Cornstarch; 7-10 Tbsp Sugar

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g Leeks (leek)
8 small turkey escalopes (approx. 85 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Butter
1 Organic lemon
2 stem(s) Verbena/lemon verbena
50 ml Poultry stock
5 g Cornstarch
7-10 Tbsp Sugar

Directions

1
Clean, wash and cut the leek into thick slices. Wash cutlets, dab dry, season with salt and pepper. Place the meat on the steaming tray of the roaster. Fill the roaster with water to a height of approx. 1 cm, insert the steamer insert, cover and steam for 15-20 minutes.
2
Heat 20 g butter in a frying pan and fry the leek in it for about 8 minutes at low to medium heat. Season with salt and pepper. Halve the lemon and squeeze it. Wash the lemon verbena, shake dry and cut the leaves into strips. Cut 80 g butter into pieces
3
Heat lemon juice, chicken stock and 80 g butter. Mix the starch and 1 tbsp. water until smooth and stir into the sauce. Let the sauce simmer gently for about 1 minute, then season with salt, pepper and a little sugar. Add lemon verbena. Arrange schnitzel, sauce and leek vegetables on plates