Turkey medallions with sauerkraut beetroot salad

Name: Turkey medallions with sauerkraut beetroot salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Bag (560 ml) Sauerkraut (ready seasoned); 100 g Walnut halves; 4 Stem(s) Parsley; 150 g Beetroot (cooked, vacuum packed); 0?$? Cider vinegar; 3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 8 small turkey escalopes (approx. 70 g each); 7-10 Tbsp Salt

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Bag (560 ml) Sauerkraut (ready seasoned)
100 g Walnut halves
4 Stem(s) Parsley
150 g Beetroot (cooked, vacuum packed)
0?$? Cider vinegar
3 TABLESPOONS Oil
7-10 Tbsp Pepper
7-10 Tbsp Sugar
8 small turkey escalopes (approx. 70 g each)
7-10 Tbsp Salt

Directions

1
Drain the sauerkraut in a sieve. Roast walnuts in a pan without fat, remove, let cool and chop coarsely. Wash parsley, shake dry and cut the leaves of 3 stalks into strips.
2
Cut the beetroot into cubes. Mix sauerkraut, vinegar, 2 tablespoons of oil, parsley strips and walnuts and season with pepper and a little sugar. Finally, fold in the beetroot loosely. Wash the turkey escalopes, dab dry and season with salt and pepper.
3
Heat 1 tablespoon of oil in a frying pan. Fry the escalopes for 4-5 minutes while turning. Arrange schnitzel and salad and garnish with parsley. Wholemeal bread tastes good with it.