Turkey escalope in mustard coating

Name: Turkey escalope in mustard coating
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 large carrot (ca.150 g); 7-10 Tbsp Salt; 100 g frozen peas; 1 (approx. 150 g) Turkey escalope; 7-10 Tbsp Pepper; 1 TABLESPOON grainy mustard; 1 TABLESPOON Oil; 1/8 l Milk; 1 Bag of mashed potatoes; 10 g Butter; 7-10 Tbsp Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 large carrot (ca.150 g)
7-10 Tbsp Salt
100 g frozen peas
1 (approx. 150 g) Turkey escalope
7-10 Tbsp Pepper
1 TABLESPOON grainy mustard
1 TABLESPOON Oil
1/8 l Milk
1 Bag of mashed potatoes
10 g Butter
7-10 Tbsp Parsley

Directions

1
Peel the carrot, halve it lengthwise and cut into slices. Cook carrot in little boiling salted water for about 10 minutes. Add the peas to the carrots 5 minutes before the end of the cooking time. Season turkey escalopes with salt and pepper and spread with mustard.
2
Heat the oil in a pan. Fry the turkey escalopes for 6 minutes while turning. Turn from time to time. Bring milk, 1/8 litre water and some salt to the boil. Stir in the purée. Drain carrot and peas and add butter.
3
Swivel the vegetables in it. Sprinkle with chopped parsley. Arrange everything on a plate. Garnish with parsley.