Turkey escalope with green pepper sauce and zucchini vegetables

Name: Turkey escalope with green pepper sauce and zucchini vegetables
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 Shallot; 200 g Courgette; 1 Branch sage; 1 (150 g) Turkey escalope; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 TEASPOON Oil; 2 TABLESPOONS Light cream; 1 knife tip Instant vegetable stock; 1 TEASPOON sauce thickener; 1 TEASPOON pickled green peppercorns

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1 Shallot
200 g Courgette
1 Branch sage
1 (150 g) Turkey escalope
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 TEASPOON Oil
2 TABLESPOONS Light cream
1 knife tip Instant vegetable stock
1 TEASPOON sauce thickener
1 TEASPOON pickled green peppercorns

Directions

1
Peel the shallot and cut into rings. Wash and clean the zucchini, halve lengthwise and cut into slices. Wash the sage, dab dry, put something aside for garnishing, cut the rest into strips.
2
Wash the meat, dab dry. Season with salt and pepper. Heat oil in a coated pan, fry meat for 5-7 minutes, turning. Take out and keep warm. Fry the zucchini, shallots and sage in the cooking fat for 3-4 minutes over medium heat.
3
Bring 125 ml water and crème légère to the boil, stir in the stock. Stir in the sauce thickener, simmer for about 1 minute. Stir in pepper, except for a few grains, and season with salt. Season vegetables with salt and pepper.
4
Arrange meat with vegetables and sauce. Sprinkle with the remaining peppercorns and garnish with sage set aside.