Turkey schnitzel with carrot-broccoli vegetables

Name: Turkey schnitzel with carrot-broccoli vegetables
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 250 g Carrots; 250 g Broccoli; 250 g Potatoes; 1 1/8 l Vegetable broth (instant); 1 TABLESPOON shelled sesame; 2 Turkey escalope (approx. 175 g each); 2 TABLESPOONS Oil; 1/2 bunch Chives; 1 TEASPOON Cornstarch; 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Lemon wheels and chives

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

250 g Carrots
250 g Broccoli
250 g Potatoes
1 1/8 l Vegetable broth (instant)
1 TABLESPOON shelled sesame
2 Turkey escalope (approx. 175 g each)
2 TABLESPOONS Oil
1/2 bunch Chives
1 TEASPOON Cornstarch
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Lemon wheels and chives

Directions

1
Clean, wash, peel and slice the carrots. Clean, wash and cut broccoli into florets. Wash, peel and slice potatoes. Cook the vegetables in a liter of boiling broth for 12-15 minutes.
2
Roast the sesame seeds in a dry pan and remove. Wash the meat and dab dry. Heat oil in a pan. Fry turkey escalopes on each side for approx. 3 minutes. In the meantime, wash chives, dab dry and cut into small rolls.
3
Remove meat from the pan, sprinkle with sesame seeds and keep warm. Stir cornflour and a little water until smooth. Deglaze frying fat with lemon juice and remaining stock and bring to the boil. Stir in starch, bring to the boil again and season with salt, pepper and sugar.
4
Serve the vegetables with sauce, turkey escalope, chives and sesame seeds on a plate, garnished as desired with lemon wheels and chives.