Turkey escalope in Roquefo sauce

Name: Turkey escalope in Roquefo sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 150 g Rocket; 4 Tomatoes; 2 TABLESPOONS Red wine vinegar; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 5 TABLESPOONS Olive oil; 8 small, thin turkey escalopes (approx. 100 g each); 2 TABLESPOONS Flour; 250 g Whipped cream; 100 g Blue cheese (e.g. Roquefort); 1 TABLESPOON sauce thickener; 1 TABLESPOON pickled green pepper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

150 g Rocket
4 Tomatoes
2 TABLESPOONS Red wine vinegar
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp white pepper
5 TABLESPOONS Olive oil
8 small, thin turkey escalopes (approx. 100 g each)
2 TABLESPOONS Flour
250 g Whipped cream
100 g Blue cheese (e.g. Roquefort)
1 TABLESPOON sauce thickener
1 TABLESPOON pickled green pepper

Directions

1
Clean, wash and possibly chop the rocket. Wash, clean and slice the tomatoes. Mix vinegar, sugar, salt and pepper. Add 3 tablespoons of oil. Mix the rocket and tomatoes with the vinaigrette.
2
Dab schnitzel dry with kitchen paper. Season with salt and pepper and turn in flour. Fry in the remaining oil on both sides for 3-5 minutes. Remove from the pan. Add cream and bring to the boil. Dice cheese and stir in. Stir in sauce thickener, add green pepper. Season sauce with salt and pepper. Arrange two escalopes each with sauce and salad on a plate.
3
Add cream and bring to the boil. Dice cheese and stir in. Stir in sauce thickener, add green pepper. Season sauce with salt and pepper. Arrange two escalopes each with sauce and salad on a plate. Baguette tastes good with it