Turkey escalope with carrot sauce

Total: 20 min. | Active: 20 min.
gluten-free

Ingredients

for 4 person

Meat
1 tbsp peanut oil
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

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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