Turkey escalope with green beans and boiled potatoes
easy
40 mins
40 mins
Ingredients
- 600 g Potatoes
- 600 g green beans
- 400 g Mushrooms
- 2 (40 g each) Onions
- 1/2 bunch Parsley
- 1/2 bunch Chives
- 3 tablespoons (10 g each) Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 (150 g each) Turkey escalope
- 200 ml Poultry stock
- 1 tablespoon (10 g) dark sauce thickener
- 7-10 Tbsp Parsley
Directions
- 1
Wash and peel the potatoes and cook them in boiling salted water for about 20 minutes. Clean and wash the beans, cut them into pieces. Cook in boiling salted water for about 15 minutes. In the meantime, wash and clean the mushrooms and chop them finely. Peel and chop the onions. Wash parsley and chives.
- 2
Chop parsley roughly, cut chives into small rolls. Heat 1 tablespoon of oil in a pan. Brown the mushrooms and onions in it, add herbs, season with salt and pepper, keep warm. Wash the meat and dab dry. Season with salt and pepper. Heat remaining oil in a pan. Fry meat on both sides until golden brown, remove and keep warm. Deglaze the meat with stock, bring to the boil and stir in the sauce thickener. Bring to the boil again. Season to taste with salt and pepper. Drain potatoes and beans.
- 3
Heat remaining oil in a pan. Fry meat on both sides until golden brown, remove and keep warm. Deglaze the meat with stock, bring to the boil and stir in the sauce thickener. Bring to the boil again. Season to taste with salt and pepper. Drain potatoes and beans. Put mushroom-herb mixture on the escalopes, arrange on plates with potatoes, beans and sauce. Serve garnished with parsley
Nutrition Facts
390 kcal
29 g
10 g
46 g
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