Turkey escalope on savoy cabbage and carrot vegetables
easy
60 mins
60 mins
Ingredients
- 25 g flaked almonds
- 250 g Carrots
- 7-10 Tbsp Salt
- 750 g Savoy cabbage
- 1 Onion
- 3 TABLESPOONS Oil
- 1/4 l Vegetable broth (instant)
- 4 discs (175 g each) Turkey escalope
- 7-10 Tbsp Pepper
- 75 g medieval Gouda cheese
- 1 (30 g) Bag of sauce Hollandaise
- 125 g Butter
- 7-10 Tbsp Juice of 1/2 orange
- 7-10 Tbsp orange slices, julienne and parsley
Directions
- 1
Roast the flaked almonds in a dry pan while turning, remove. Clean, wash and slice the carrots and cook in boiling salted water for about 12 minutes. Clean, wash and cut the savoy cabbage into strips. Peel and finely chop the onion. Heat 1 tablespoon of oil in a saucepan, sauté onion in it, add cabbage, sauté, deglaze with broth and braise for 12-15 minutes at medium heat. Wash the meat, dab dry.
- 2
Heat remaining oil in a pan, fry meat in it from both sides for about 3 minutes at medium heat, then season with salt and pepper. In the meantime, grate cheese coarsely. Heat 1/8 litre water, stir in sauce powder, bring to the boil and add butter in flakes little by little and stir in. Stir cheese and orange juice into the sauce. Put the vegetables in an ovenproof dish, place the meat on top, spread the sauce over it, sprinkle with flaked almonds and bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for 12-15 minutes. Serve garnished with orange slices, orange julienne and parsley
- 3
Preparation time approx. 1 hour
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