Turkey escalope with oatmeal crust on macaroni with cress cream
easy
30 mins
30 mins
Ingredients
- 1 Onion
- 120 g grainy oats
- 1 TEASPOON Butter
- 1 TABLESPOON medium hot mustard
- 150 ml Vegetable stock
- 200 g Whipped cream
- 1 TABLESPOON sauce thickener
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 250 g Macaroni
- 4 (150 g each) Turkey escalope
- 1 egg (size M)
- 1-2 TABLESPOONS Flour
- 3 TABLESPOONS Oil
- 1 Garden cress bed
- 7-10 Tbsp pink pepper berries
Directions
- 1
Peel and finely dice the onions. Roast oat flakes in a pan and chop them coarsely. Melt the butter and sauté the onion cubes for about 1 minute. Add mustard. Stir in stock and milk, bring to the boil and thicken slightly with sauce thickener.
- 2
Season the sauce with salt, pepper and a little nutmeg and set aside. Prepare pasta in boiling salted water according to package instructions. Wash the meat, dab dry and lightly flatten between cling film. Season cutlets with salt and pepper. Whisk the egg. Turn meat first in flour, then in egg and finally the oat flakes. Heat the oil in a pan and fry the escalopes for about 5 minutes on both sides until golden brown. Cut the cress off the bed. Bring the sauce to the boil and add half of the cress. Drain the noodles.
- 3
Heat the oil in a pan and fry the escalopes for about 5 minutes on both sides until golden brown. Cut the cress off the bed. Bring the sauce to the boil and add half of the cress. Drain the noodles. Arrange noodles and sauce. Cut the schnitzel in half and put it on the noodles. Sprinkle with cress and pink berries
Nutrition Facts
720 kcal
71 g
25 g
51 g
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