Turkey escalope with young peas

Name: Turkey escalope with young peas
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1.5 kg fresh; 7-10 Tbsp Pea pods; 8-16 Sage leaves; 1 medium onion; 1 Garlic clove; 4 discs Parma ham; 4 thin turkey escalopes (approx. 150 g each); 7-10 Tbsp salt, pepper, sugar; 4 TABLESPOONS Oil; 1/2 TEASPOON Cornstarch; 8 wooden skewers

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1.5 kg fresh
7-10 Tbsp Pea pods
8-16 Sage leaves
1 medium onion
1 Garlic clove
4 discs Parma ham
4 thin turkey escalopes (approx. 150 g each)
7-10 Tbsp salt, pepper, sugar
4 TABLESPOONS Oil
1/2 TEASPOON Cornstarch
8 wooden skewers

Directions

1
Peas peel, wash and drain. Wash the sage and drain well. Peel onion and garlic. Dice onion, halve garlic. Cut ham slices crosswise in half
2
Wash the schnitzel, pat dry, cut in half crosswise and season. Put 1/2 slice of ham and 1-2 sage leaves on each cutlet, pin them down
3
Fry the onion and garlic in 2 tablespoons of hot oil. Add peas and about 1/8 l water. Season with salt, pepper and sugar. Bring everything to the boil, cover and steam for about 10 minutes
4
Heat 2 tablespoons of oil. Fry the escalopes in it for about 3 minutes on each side. Remove and keep warm. Bring the meat to the boil with 100 ml water. Stir starch and 1 tbsp. water until smooth. Thicken sauce with it. Season to taste with salt and pepper. Arrange everything. Serve with boiled potatoes