Turkey escalope with cheese and carrot crust

Name: Turkey escalope with cheese and carrot crust
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g Carrots; 150 g Gruyère cheese; 4 Turkey escalope (approx. 150 g each); 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 30 g Flour; 1 Protein; 4 discs smoked streaky bacon (about 20 g each); 3 TABLESPOONS White wine vinegar; 2 TABLESPOONS Oil; 150 g Lamb's lettuce; 4 medium-sized tomatoes

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g Carrots
150 g Gruyère cheese
4 Turkey escalope (approx. 150 g each)
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp white pepper
30 g Flour
1 Protein
4 discs smoked streaky bacon (about 20 g each)
3 TABLESPOONS White wine vinegar
2 TABLESPOONS Oil
150 g Lamb's lettuce
4 medium-sized tomatoes

Directions

1
Clean and wash the carrots. Coarsely grate carrots and cheese. Wash the cutlets and dab dry. Fry in hot clarified butter for about 1 minute on each side. Season with salt and pepper and dust with flour on one side.
2
Mix carrots, 3/4 grated cheese and egg white. Season with pepper. Put the cutlets on a baking tray with the floured side up. Spread the cheese-carrot mixture on top. Sprinkle the remaining cheese on top and cover with bacon slices.
3
Bake the escalopes in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 15 minutes. In the meantime season vinegar with salt and pepper. Whip the oil into it. Clean the salad, wash thoroughly and drain well.
4
Clean, wash and slice the tomatoes. Mix both with the vinaigrette.