Turkey escalope with carrot crust

Ingredients

Directions

1. 1

   Peel, wash and roughly grate the carrots. Grate cheese. Fry escalopes in hot clarified butter for 1 minute on each side. Season cutlets with salt and pepper and dust with flour on one side. Mix carrots, egg white and 3/4 of the cheese and season with pepper.

2. 2

   Place the schnitzels on an ovenproof dish or baking tray. Spread the carrot mixture on top, sprinkle with the rest of the cheese and cover with bacon slices. Bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes. Serve with field tomato salad