Turkey escalope with cheese crust

Name: Turkey escalope with cheese crust
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Turkey escalope (approx. 200 g each); 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 60 g Flour; 4 TABLESPOONS Breadcrumbs; 4 TABLESPOONS grated gouda cheese; 75 g streaky bacon; 2 Leek sticks (leek); 350 g Carrots; 1/4 l Vegetable broth (instant); 30 g Butter or margarine; 250 g Whipped cream; 7-10 Tbsp grated peel and juice of 1 untreated orange; 1 collar Parsley; 7-10 Tbsp Orange slices

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Turkey escalope (approx. 200 g each)
1 Egg
7-10 Tbsp Salt
7-10 Tbsp Pepper
60 g Flour
4 TABLESPOONS Breadcrumbs
4 TABLESPOONS grated gouda cheese
75 g streaky bacon
2 Leek sticks (leek)
350 g Carrots
1/4 l Vegetable broth (instant)
30 g Butter or margarine
250 g Whipped cream
7-10 Tbsp grated peel and juice of 1 untreated orange
1 collar Parsley
7-10 Tbsp Orange slices

Directions

1
Wash the schnitzel and dab dry. Whisk egg, salt and pepper. Mix 30 g flour, breadcrumbs and cheese. Turn the schnitzel first in the egg, then in the cheese mixture. Cut bacon into cubes and let it crisp in a pan without fat.
2
Remove bacon from the pan. Fry the schnitzel for about 15 minutes while turning. In the meantime, clean and wash the leek and cut it diagonally into rings. Peel carrots, first cut into pieces, then lengthwise into slices. Cook the vegetables in the broth for about 10 minutes, drain and collect the cooking liquid. Melt the fat, add the rest of the flour and sauté while stirring. Add vegetable stock and cream and simmer for about 10 minutes at low heat. Season with salt, pepper, orange juice and zest. Wash parsley, dab dry and chop. Add bacon and parsley to the escalopes and warm up briefly.
3
Melt the fat, add the rest of the flour and sauté while stirring. Add vegetable stock and cream and simmer for about 10 minutes at low heat. Season with salt, pepper, orange juice and zest. Wash parsley, dab dry and chop. Add bacon and parsley to the escalopes and warm up briefly. Arrange vegetables, schnitzel and sauce on a plate. Garnish with orange slices if desired.