Turkey escalope with carrot sauce
Ingredients
for 4 person
1 tbsp | peanut oil |
4 | turkey cutlet (approx. 150 g each) |
½ tsp | salt |
a little | pepper |
400 g | carrots, coarsely grated |
2 dl | single cream |
2 tbsp | flat-leaf parsley, torn into pieces |
salt and pepper to taste |
How it's done
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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