Turkey escalope with hunter sauce and spaetzle

Name: Turkey escalope with hunter sauce and spaetzle
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 60 g dried spaetzle; 100 white mushrooms; 75 g Chanterelles; 1 Spring onion; 3 Stem(s) fresh thyme; 1 (approx. 150 g) Turkey escalope; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/8 l clear broth (instant); 1-2 TEASPOONS dark sauce thickener; 10 g Butter or margarine; 7-10 Tbsp grated nutmeg; 7-10 Tbsp pink berries; 7-10 Tbsp Aluminium foil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

60 g dried spaetzle
100 white mushrooms
75 g Chanterelles
1 Spring onion
3 Stem(s) fresh thyme
1 (approx. 150 g) Turkey escalope
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/8 l clear broth (instant)
1-2 TEASPOONS dark sauce thickener
10 g Butter or margarine
7-10 Tbsp grated nutmeg
7-10 Tbsp pink berries
7-10 Tbsp Aluminium foil

Directions

1
Put the spaetzle in boiling salted water and cook for 15-20 minutes. In the meantime, clean the mushrooms and, depending on their size, possibly halve them. Wash and drain chanterelles thoroughly. Clean and wash spring onion and cut into fine rings.
2
Wash the thyme, dab dry and chop except for something to garnish. Wash the turkey escalopes and dab dry. Heat the oil in a pan and fry the escalope for about 3 minutes, turning. Season with salt and pepper, remove from the pan and wrap in aluminium foil.
3
Add the mushrooms to the hot frying fat and fry well. Finally add spring onions and thyme and fry briefly. Season with salt and pepper and deglaze with broth. Bring to the boil, stir in the sauce thickener and bring to the boil again briefly.
4
Pour the spaetzle onto a sieve and drain. Melt the fat in a pot and toss the spaetzle with a little grated nutmeg in it. Arrange the spaetzle and turkey escalope on a plate and add the mushrooms with the sauce.
5
Serve sprinkled with thyme and pink berries and garnished as desired.