Turkey escalope with gratinated green asparagus Christina Richon

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Cut the tomatoes into fine strips and soak them in a small bowl of hot water. Wash the asparagus and cut off the woody ends. Cook the asparagus in boiling salted water for about 5 minutes, drain and quench.

2. 2

   Clean and wash spring onions and cut into fine rings. Cut mozzarella into small cubes. Wash lemon hot, grate dry, finely grate peel. Halve lemon and squeeze juice from one half (approx. 2 tbsp.). Use the rest of the lemon half for other purposes.

3. 3

   Wash the meat, dab dry and possibly tap flatter. Season meat with salt, pepper and nutmeg. Heat clarified butter in a large coated pan. Fry the meat for 2-3 minutes while turning. Place the meat side by side in an ovenproof dish (approx. 22

4. 4

   Drain the tomatoes. Mix crème fraîche, half of the tomatoes, spring onions, lemon peel and juice. Season to taste with sugar, salt and pepper. Spread the crème fraîche mixture over the escalopes. Place asparagus in the middle and sprinkle with cheese and the remaining tomatoes. Season with salt and pepper and bake in a preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see manufacturer) for approx. 10 minutes.

5. 5

   In the meantime, wash the herbs and shake them dry. Pluck and chop chervil and parsley leaves, pluck and finely chop dill flags, cut chives into small rolls. Take gratinated turkey escalopes out of the oven and sprinkle with herbs. Flatbread tastes good with it.

Nutrition Facts

KCAL
400 kcal

CARBS
6 g

FATS
20 g

PROTEINS
48 g