Turkey steaks with mozzarella

Name: Turkey steaks with mozzarella
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2-3 Carrots (approx. 200 g); 1 (750 g) cauliflower; 500 g Broccoli; 7-10 Tbsp salt, white pepper; 4 thick turkey escalopes (approx. 175 g each); 2 TABLESPOONS Oil; 250 g Mozzarella cheese; 8 Sage leaves; 8 discs Bacon; 100 g Whipped cream; 2 TABLESPOONS sauce thickener; 1-2 TABLESPOONS grated parmesan

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2-3 Carrots (approx. 200 g)
1 (750 g) cauliflower
500 g Broccoli
7-10 Tbsp salt, white pepper
4 thick turkey escalopes (approx. 175 g each)
2 TABLESPOONS Oil
250 g Mozzarella cheese
8 Sage leaves
8 discs Bacon
100 g Whipped cream
2 TABLESPOONS sauce thickener
1-2 TABLESPOONS grated parmesan

Directions

1
Peel, wash and chop the carrots. Clean, wash and cut the cauliflower and broccoli into florets. Cook carrots and cauliflower in 1/2 l boiling salted water for 10-12 minutes. Add broccoli after about 5 minutes
2
Wash the schnitzel, pat dry and cut in half. Fry in hot oil for 3-5 minutes on each side. Seasoning
3
Cut the mozzarella into 8 thick slices and place them on the steaks. Place 1 sage leaf on each and wrap each with a slice of bacon
4
Drain the vegetables. Collect a good 1/4 l vegetable water. Boil up with cream, thicken and season to taste
5
Put the vegetables in a flat greased casserole dish. Place steaks on top. Pour the sauce over it and sprinkle everything with parmesan. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 10-15 minutes until golden brown