Turkey steak \"Jäger Art\"

Name: Turkey steak \"Jäger Art\"
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 60 g Spätzle; 7-10 Tbsp salt, pepper; 75 g cleaned chanterelles and mushrooms; 1 small cleaned onion; 1-2 stem(s) fresh or slightly dried thyme; 1 (approx. 125 g) Turkey escalope; 1 tsp (5 g) Oil; 1 knife tip Chicken broth; 7-10 Tbsp vegetable binder; 7-10 Tbsp some pink berries

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

60 g Spätzle
7-10 Tbsp salt, pepper
75 g cleaned chanterelles and mushrooms
1 small cleaned onion
1-2 stem(s) fresh or slightly dried thyme
1 (approx. 125 g) Turkey escalope
1 tsp (5 g) Oil
1 knife tip Chicken broth
7-10 Tbsp vegetable binder
7-10 Tbsp some pink berries

Directions

1
Cook the spaetzle in boiling salted water for 12-15 minutes
2
Wash the mushrooms if necessary. Halve or quarter mushrooms. Finely dice onion. Wash the thyme and remove the leaves. Wash the cutlets if necessary and dab dry.
3
Heat the oil in a coated pan. Fry the escalopes for about 3 minutes on each side. Add the onion and mushrooms to the pan and fry well. Season everything with thyme, salt and pepper
4
Remove the cutlets. Add 5-6 tablespoons of water and broth to the mushrooms. Bring to the boil and thicken the sauce slightly. Season to taste. Drain spaetzle and serve with schnitzel and mushroom sauce. Sprinkle with pink berries