Turkey scalopine with pea and onion vegetables

Name: Turkey scalopine with pea and onion vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 medium onion; 4 Garlic cloves; 500 g fresh peas; 8 thin turkey escalopes (approx. 80 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Sage; 4 discs (20 g each) Parma ham; 5 TABLESPOONS Oil; 1 pinch Sugar; 1 TEASPOON Cornstarch; 7-10 Tbsp wooden skewers

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 medium onion
4 Garlic cloves
500 g fresh peas
8 thin turkey escalopes (approx. 80 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Sage
4 discs (20 g each) Parma ham
5 TABLESPOONS Oil
1 pinch Sugar
1 TEASPOON Cornstarch
7-10 Tbsp wooden skewers

Directions

1
Peel and finely chop the onion. Peel and halve the garlic. Peel peas from the pods. Wash cutlets, dab dry and season with salt and pepper. Wash sage, dab dry and remove 16 leaves.
2
Cut ham slices crosswise in half. Cover each cutlet with 2 sage leaves and half a slice of ham. Skewer with wooden skewers. Heat 2 tablespoons of oil in a pot and fry the onion in it. Add garlic and season with salt, pepper and sugar. Add peas, deglaze with 100 ml water and steam for about 10 minutes. In the meantime heat the remaining oil in a pan and fry the scalopine in it for about 3 minutes on both sides. Remove and keep warm. Pour frying fat from the pan. Add 100 ml water and let it simmer for a while.
3
In the meantime heat the remaining oil in a pan and fry the scalopine in it for about 3 minutes on both sides. Remove and keep warm. Pour frying fat from the pan. Add 100 ml water and let it simmer for a while. Stir starch with 1 tablespoon of water until smooth and thicken the sauce. Season to taste with salt and pepper. Arrange the peas with the scalopine on a plate and pour the sauce over them