Turkey escalope with carrot sauce

Turkey escalope with carrot sauce

Total: 20 Min. | Active: 20 Min.
gluten-free
Nutritional value / people: 341 kcal
, Fat: 19 g
, Carbohydrate: 5 g
, Protein: 38 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Meat

1 tbsp peanut oil
4 turkey cutlet (approx. 150 g each)
½ tsp salt
a little pepper

Carrot sauce

400 g carrots, coarsely grated
2 dl single cream
2 tbsp flat-leaf parsley, torn into pieces
salt and pepper to taste
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How it's done

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Meat

Heat the oil in a frying pan, fry the escalopes in batches for approx. 4 mins. per batch, season and keep warm.

Carrot sauce

Roughly grate the carrots and sauté, covered, in the same pan for approx. 2 mins. Tip in the cream, simmer for approx. 2 mins., tear up the parsley, add and season. Pour the sauce over the escalopes.

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