Turkey escalope with broccoli
easy
45 mins
45 mins
Ingredients
- 500 g Broccoli
- 7-10 Tbsp Salt
- 200 g Long grain rice
- 2 medium-sized onions
- 4 (à 100 g) Turkey escalope
- 1 tablespoon (10 g) Oil
- 7-10 Tbsp Pepper
- 1/2 bunch Chives and parsley
- 1/8 l milk (1,5 % fat)
- 3-4 Tbsp Lemon juice
- 2 (150 g) big tomatoes
Directions
- 1
Clean and wash broccoli and cut into florets. Cook for 6-8 minutes in approx. 1/4 litre salt water. Then drain and collect the broccoli water. Sprinkle rice in approx. 3/4 litre boiling salted water and cook for 18-20 minutes.
- 2
Peel onions and cut them into rings. Wash the turkey escalopes and dab dry. Heat oil in a coated pan. Fry the escalopes for 5-6 minutes on each side. Season with salt and pepper.
- 3
Remove and keep warm. Fry the onion rings in frying fat until golden brown. Wash the herbs and dab dry. Cut chives into small rolls, chop parsley. Boil up broccoli water and milk.
- 4
Add the sauce thickener, bring to the boil again briefly. Season sauce with salt, pepper and lemon juice. Stir in herbs. Add broccoli and heat it up. Clean, wash and slice the tomatoes.
- 5
Possibly throw a slice. Drain the rice, press it into cups if necessary and turn it over onto the tomato slices. Sprinkle diced tomatoes on top. Spread onions on the turkey escalopes and arrange on plates with broccoli and sauce.
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