Turkey escalope in parmesan casing

Name: Turkey escalope in parmesan casing
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 400 g Beans; 7-10 Tbsp Salt; 50 g streaky bacon; 1 Tomato; 2 Turkey escalope (approx. 150 g each); 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 1 Egg Yolk; 4 TABLESPOONS grated parmesan cheese; 2 TABLESPOONS Oil; 7-10 Tbsp Lemon and parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 2

400 g Beans
7-10 Tbsp Salt
50 g streaky bacon
1 Tomato
2 Turkey escalope (approx. 150 g each)
7-10 Tbsp Pepper
2 TABLESPOONS Flour
1 Egg Yolk
4 TABLESPOONS grated parmesan cheese
2 TABLESPOONS Oil
7-10 Tbsp Lemon and parsley

Directions

1
Clean and wash the beans. Cook in boiling salted water for 15-20 minutes and drain. In the meantime dice bacon. Wash, quarter and seed the tomatoes. Finely dice the fruit flesh as well.
2
Wash the flesh and dab dry. Season with salt and pepper. Turn one after the other in flour, whisked egg yolk and grated parmesan. Heat the oil. Sauté the escalopes in it on each side for about 1 minute. Fry over medium heat for about 12 minutes. Keep the schnitzel warm. Leave out the bacon in the frying fat. Briefly toss the beans and diced tomatoes in it.
3
Sauté the escalopes in it on each side for about 1 minute. Fry over medium heat for about 12 minutes. Keep the schnitzel warm. Leave out the bacon in the frying fat. Briefly toss the beans and diced tomatoes in it. Serve everything garnished with lemon and parsley