Turkey escalope on vegetables
easy
40 mins
40 mins
Ingredients
- 500 g Potatoes
- 7-10 Tbsp Salt
- 250 g Carrots, celeriac and leek
- 4 Turkey escalope (approx. 125 g each)
- 7-10 Tbsp white pepper
- 1 Egg
- 2 tablespoons (20 g) Flour for turning
- 4 tablespoons (40 g) Breadcrumbs
- 2 tablespoons (10 g each) Oil
- 1 TEASPOON Vegetable broth (instant)
- 1 small untreated orange
- 1/2 bunch Parsley
- 1 TEASPOON Butter or margarine
- 4 teaspoons (5 g each) Cranberries (glass)
Directions
- 1
Peel and wash the potatoes, cover and cook in lightly salted water for about 25 minutes. Peel and wash carrots and celery. Clean and wash the leek. Cut or slice the vegetables into fine sticks.
- 2
Wash the cutlets, dab dry and possibly tap them flat a little more. Season with salt and pepper. Whisk the egg on a plate. First turn the schnitzel in flour, beat a little. Then turn in egg and finally in breadcrumbs.
- 3
Heat the oil in a frying pan. Fry the turkey escalopes for approx. 8 minutes until crispy brown. Bring 1/8 litre of water to the boil, dissolve stock in it. Add the vegetables, cover and steam for about 3 minutes.
- 4
Wash the orange, rub dry and cut into slices. Wash parsley and chop finely. Drain the vegetables, catch the broth if necessary. Melt the fat in the vegetables. Season with salt and pepper. Drain the potatoes and let them steam off briefly.
- 5
Add the parsley and toss everything. Arrange parsley potatoes, vegetables and schnitzel on plates. Garnish orange slices with 1 teaspoon of cranberries each and serve with the schnitzel. Add the vegetable stock as desired.
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