Turkey escalope with vegetables

Name: Turkey escalope with vegetables
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 100 g frozen peas; 200 g Mushrooms; 2 small turkey escalopes (approx. 75 g each); 1 Onion; 1 TEASPOON Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 ml Vegetable stock; 1 TABLESPOON dark sauce thickener; 1 TEASPOON Oil; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Lemon juice; 2 stem(s) Parsley; 7-10 Tbsp Lemon

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

100 g frozen peas
200 g Mushrooms
2 small turkey escalopes (approx. 75 g each)
1 Onion
1 TEASPOON Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 ml Vegetable stock
1 TABLESPOON dark sauce thickener
1 TEASPOON Oil
7-10 Tbsp Sweet peppers
7-10 Tbsp Lemon juice
2 stem(s) Parsley
7-10 Tbsp Lemon

Directions

1
Defrost the peas. Clean, wash and halve the mushrooms. Wash cutlets, dab dry and tap flatter. Peel onion, cut into rings. Heat the fat. Fry the mushrooms for about 5 minutes, turning them and adding the peas.
2
Season with salt and pepper. Deglaze with stock, bring to the boil briefly. Add sauce thickener, season to taste again. Fry the escalopes and onion rings in hot oil, turning for about 4 minutes. Season with salt, pepper, paprika and a few drops of lemon juice.
3
Wash and chop the parsley. Arrange the schnitzel and vegetables sprinkled with parsley. Serve garnished with lemon. Delicious with baguette.