Turkey escalope with lemon spaghetti

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel onion and garlic. Chop the onion finely, cut the garlic into thin slices. Wash thyme, shake dry and, except for something to garnish, pluck into pieces. Wash the lemon thoroughly, dab dry and finely grate the peel. Squeeze 1/2 lemon

2. 2

   Wash the turkey escalopes, dab dry and cut into 4 pieces. Cut open a freezer bag, place pieces one by one between the foil and beat into very thin escalopes. Peel the shrimps, except for the tail fin, and remove the intestines

3. 3

   Heat the fat in a pot and sauté the onion. Add cream, broth and about half of the lemon peel and bring to the boil. Let it simmer for 8-10 minutes at medium heat, stirring occasionally. Prepare spaghetti in boiling salted water according to package instructions

4. 4

   Heat the oil in portions in a large frying pan, fry 6 slices on one side for about 1 minute. Turn the escalopes, add some thyme and garlic to the pan and fry the second side for about 1 minute. Season with salt and pepper, remove from the pan and keep warm. Fry the remaining schnitzels in the same way and keep warm. Finally, put the prawns in the hot pan with a little oil and fry them with the remaining thyme and garlic for 2-3 minutes. Season with salt and pepper and remove from the heat

5. 5

   Season lemon cream with salt, pepper and 1-2 tbsp. lemon juice. Drain spaghetti well on a sieve. Put the spaghetti with the lemon cream sauce back into the pot and mix well. Arrange on deep plates together with the schnitzels and prawns. Sprinkle lemon spaghetti with remaining lemon peel and garnish with thyme

Nutrition Facts

KCAL
850 kcal

CARBS
59 g

FATS
50 g

PROTEINS
43 g