Turkey escalope with cheese crust

Name: Turkey escalope with cheese crust
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 600 g Potatoes; 3/4 l Vegetable broth (instant); some stem(s) Parsley; 400 g Carrots; 800 g Chinese cabbage; 100 g cherry tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Turkey escalope (approx. 120 g each); 100 g Parmesan cheese; 1 egg (size M); 4 TABLESPOONS Flour; 3 TABLESPOONS Oil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

600 g Potatoes
3/4 l Vegetable broth (instant)
some stem(s) Parsley
400 g Carrots
800 g Chinese cabbage
100 g cherry tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Turkey escalope (approx. 120 g each)
100 g Parmesan cheese
1 egg (size M)
4 TABLESPOONS Flour
3 TABLESPOONS Oil

Directions

1
Peel and wash the potatoes, cut in half depending on size and cook in the vegetable stock for about 20 minutes. Wash parsley, chop finely and add. Peel and wash carrots and cut them into pieces. Clean, wash and quarter the Chinese cabbage and cut it into large pieces. Add the carrots to the potatoes after about 10 minutes cooking time and cook with them. Wash and halve the cherry tomatoes and add them to the stock together with the Chinese cabbage shortly before the end of the cooking time.
2
Season to taste with salt and pepper. In the meantime, wash the turkey escalopes and pat them dry. Grate parmesan finely, whisk the egg. Turn the escalopes first in flour, then in egg and finally in Parmesan. Heat oil in a pan and fry the breaded escalopes in it until golden brown. Arrange them on a plate with the vegetables, garnish with parsley if desired.