Turkey escalope with chanterelle cream
easy
50 mins
50 mins
Ingredients
- 300 g Chanterelles or 1 jar (370 ml; drained weight: 200 g) Chanterelles
- 2 Onions
- 2-3 stem(s) Parsley
- 1/2 potty Basil
- 1 (approx. 100 g) big tomato
- 4 Turkey escalope (approx. 150 g each)
- 30 g clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/8 l clear broth (instant)
- 125 g Whipped cream
- 1-2 TABLESPOONS dark sauce thickener
- 3 discs medieval Gouda cheese (approx. 40 g each)
Directions
- 1
Wash and clean the chanterelles thoroughly. Peel and finely chop the onions. Wash the parsley and basil, dab dry and cut into fine strips, except for a little garnish.
- 2
Wash, halve and seed the tomato and cut the halves into small cubes. Wash the cutlets and dab dry. Heat 20 g clarified butter in a large frying pan and fry the escalopes for 6-8 minutes while turning.
- 3
Season with salt and pepper and place in an ovenproof dish. Put the rest of the clarified butter in the hot pan and fry the onions in it. Add the chanterelles, fry for about 3 minutes and season with salt and pepper.
- 4
Deglaze with stock and cream and stir in herbs. Bring to the boil briefly, add sauce thickener while stirring and bring to the boil again. Add tomatoes and season with salt and pepper. Spread chanterelle cream over the escalopes.
- 5
Cover with cheese and bake in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 8 minutes. Serve immediately garnished with basil. Boiled potatoes or mashed potatoes taste good with it.
Nutrition Facts
440 kcal
5 g
27 g
48 g
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