Turkey escalope with chip crust

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
4 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 750 g waxy potatoes
  • 150 g frozen peas
  • 1 can(s) (212 ml) Corn grains
  • 3 medium-sized tomatoes
  • 1 small salad (e.g. Lollo bianco)
  • 450 g Whole milk yoghurt
  • 2 TABLESPOONS light salad cream
  • 1-2 TABLESPOONS White wine vinegar
  • 7-10 Tbsp salt, white pepper
  • 7-10 Tbsp Sugar
  • 1 big egg
  • 75 g Paprika Potato Chips
  • 4 Turkey escalope (approx. 150 g each)
  • 3-5 Tbsp Oil

Directions

  1. 1

    Wash the potatoes and cook covered for about 20 minutes. quench, peel and let cool down

  2. 2

    Defrost frozen peas. Drain the corn. Wash tomatoes and cut them into pieces. Clean and wash the lettuce and pluck into bite-sized pieces

  3. 3

    Mix yoghurt, salad cream and vinegar until smooth. Season with salt, pepper and 1 pinch of sugar. Cut the potatoes into slices. Mix with tomatoes, peas, corn and the salad dressing. Let the salad steep for about 15 minutes

  4. 4

    Whisk egg, pepper and possibly some salt in a deep plate. Put the chips in a deep plate and crumble coarsely. Wash the chips, dab dry. Turn in egg and crisps one after the other, press well. Heat oil in a coated pan. Fry the escalopes in it at medium heat for about 4 minutes on each side. Fold the salad pieces into the potato salad, season to taste. Arrange everything

Nutrition Facts

KCAL
680 kcal
CARBS
65 g
FATS
24 g
PROTEINS
46 g