Turkey saltimbocca with Brussels sprouts

Name: Turkey saltimbocca with Brussels sprouts
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Brussels sprouts; 800 g Potatoes; 8 (à 75 g) thin turkey breast; 1 Orange; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Butter or margarine; 7-10 Tbsp grated nutmeg; 2 TABLESPOONS Oil; 100 ml Poultry stock; 1 TABLESPOON Orange Jam; 7-10 Tbsp Parsley; 7-10 Tbsp wooden skewers

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Brussels sprouts
800 g Potatoes
8 (à 75 g) thin turkey breast
1 Orange
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Butter or margarine
7-10 Tbsp grated nutmeg
2 TABLESPOONS Oil
100 ml Poultry stock
1 TABLESPOON Orange Jam
7-10 Tbsp Parsley
7-10 Tbsp wooden skewers

Directions

1
Clean the Brussels sprouts, halve them according to size. Cook the sprouts in boiling salted water for 15-20 minutes. Shortly before serving, toss in hot fat and season with nutmeg. Peel and wash potatoes and cook in boiling salted water for about 20 minutes. Wash cutlets and pat dry. Halve the orange, peel one half, cut into 4 slices and cut them in half. Squeeze the remaining half.
2
Season cutlets with salt and pepper. Cover each cutlet with 1/2 orange slice, fold over and pin with a wooden skewer. Fry escalopes in hot oil while turning for about 8 minutes. Deglaze with squeezed orange juice and stock. Stir in jam. Season to taste with salt and pepper. Serve garnished with parsley