Turkey escalope with apple-horseradish sauce

Name: Turkey escalope with apple-horseradish sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Savoy cabbage; 7-10 Tbsp Salt; 500 g Apples; 1 TABLESPOON Lemon juice; 100 g fresh horseradish; 3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 250 g Schmand; 4 Turkey escalope (approx. 200 g each); 40 g Butter

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g Savoy cabbage
7-10 Tbsp Salt
500 g Apples
1 TABLESPOON Lemon juice
100 g fresh horseradish
3 TABLESPOONS Oil
7-10 Tbsp Pepper
250 g Schmand
4 Turkey escalope (approx. 200 g each)
40 g Butter

Directions

1
Remove the outer leaves from the cabbage. Cut cabbage into quarters, cut out the stalk. Cut cabbage into strips and cook in boiling salted water for 20-25 minutes. Wash apples thoroughly, quarter them and remove seeds.
2
Cut into cubes and sprinkle with lemon juice. Peel, wash and roughly grate the horseradish. Steam apple cubes and horseradish in a tablespoon of hot oil for about 5 minutes. Stir in sour cream, season with salt and pepper.
3
Let the sauce cool. Wash the escalopes, dab dry and fry in the remaining oil for 3-4 minutes on each side until golden brown. Season with salt and pepper. Drain the cabbage and let it drain well. Melt butter and toss cabbage in it.
4
Arrange one cutlet each with cabbage and sauce on a plate.