Turkey rolls in roasted onion sauce

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Onions peel and cut well 3/4 in rings. Heat some oil in a pan and fry the onion rings in portions until crispy brown. Put them on kitchen paper and let them cool down. Wash and peel the carrots and cut them into small cubes. Cover each turkey escalope individually with cling film and roll a little thinner with a pastry roll. Sprinkle cutlets with salt and pepper and cover with 2 slices of bacon each. Sprinkle with onion rings, except some for the sauce.

2. 2

   Roll up the schnitzel and fix it with a small wooden skewer. Heat the remaining oil in a frying pan or in a large casserole and fry the roulades until they are well browned. Add carrots and remaining fried onion rings and deglaze with stock. Bring to the boil and braise covered for 10-15 minutes. In the meantime, put the spaetzle in plenty of boiling salted water and cook for 10 minutes. Clean and wash broccoli and divide into florets. Steam broccoli in little boiling salted water for 6-8 minutes. Drain the finished broccoli. Heat 20 g fat in a pot and toss the broccoli in it. Season with nutmeg and keep warm. Pour the spaetzle onto a sieve, rinse briefly under cold water and drain. Keep warm as well. Mix flour and cream.

3. 3

   Drain the finished broccoli. Heat 20 g fat in a pot and toss the broccoli in it. Season with nutmeg and keep warm. Pour the spaetzle onto a sieve, rinse briefly under cold water and drain. Keep warm as well. Mix flour and cream. Lift the roulades out of the stew stock and stir the cream into the stock. Simmer again for another 2-3 minutes while stirring. Cut remaining onions into rings. Heat the remaining fat in a pan and fry the remaining onion rings until golden brown. Arrange roulades, spaetzle and broccoli on a deep plate. Pour some sauce over the roulades and spread the hot onion rings over them. Add the rest of the sauce extra

4. 4

   Lift the roulades out of the stew stock and stir the cream into the stock. Simmer again for another 2-3 minutes while stirring. Cut remaining onions into rings. Heat the remaining fat in a pan and fry the remaining onion rings until golden brown. Arrange roulades, spaetzle and broccoli on a deep plate. Pour some sauce over the roulades and spread the hot onion rings over them. Add the rest of the sauce extra

Nutrition Facts

KCAL
830 kcal

CARBS
58 g

FATS
40 g

PROTEINS
59 g