Turkey escalope with peas & mushrooms

Name: Turkey escalope with peas & mushrooms
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Turkey escalope (approx. 125 g each); 400 g Mushrooms; 2 medium-sized onions; 3-4 Tbsp Oil; 300 g frozen peas; 3 TSP Vegetable broth (instant); 2 TABLESPOONS dark sauce thickener; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Sweet peppers; 1 untreated lemon; 2 stem(s) Parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Turkey escalope (approx. 125 g each)
400 g Mushrooms
2 medium-sized onions
3-4 Tbsp Oil
300 g frozen peas
3 TSP Vegetable broth (instant)
2 TABLESPOONS dark sauce thickener
7-10 Tbsp salt, white pepper
7-10 Tbsp Sweet peppers
1 untreated lemon
2 stem(s) Parsley

Directions

1
Wash the meat and pat dry. Cut in half and possibly tap flat. Clean mushrooms, wash if necessary and halve depending on size. Peel onions and cut into rings
2
Heat 1-2 tablespoons of oil in a wide frying pan. Fry the mushrooms until all the liquid has evaporated
3
Add the peas and sauté briefly. Deglaze with approx. 3/8 l water, bring to the boil. Stir in stock. Simmer for about 3 minutes. Stir in the sauce thickener, continue to simmer for about 1 minute. Season with salt and pepper
4
Heat 2 tablespoons of oil in a second pan. Fry the meat for about 3 minutes on each side. Add onions and fry until golden brown. Season with salt, pepper and paprika. Take out
5
Wash the lemon, cut into slices and toss briefly in the cooking fat. Arrange everything with lemon and parsley. Boiled potatoes or white bread taste good with it