Turkey Escalope with Carrot Sauce

Preparation/cooking time: ca. 20m

For 4 people

Nutritional Information

Contains 341 Kcal, 38g Protein, 5g Carbohydrates, 19g Fat


  • 4 turkey cutlet (approx. 150 g each)
  • 1 tbsp. peanut oil
  • 0.5 to taste salt
  • to taste pepper
  • 400 g carrots
  • 2 dl single cream
  • 2 tbsp. flat-leaf parsley
  • salt and pepper to taste

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  • Heat the oil in a frying pan, fry the escalopes in batches for approx. 4 mins. each, season and keep warm. Roughly grate the carrots and sauté, covered, in the same pan for approx. 2 mins. Pour in the cream, simmer for approx. 2 mins., shred the parsley, add and season. Pour the sauce over the escalopes.
  • Rüebli grob reiben, in derselben Pfanne zugedeckt ca. 2 Min. dämpfen. Rahm dazugiessen, ca. 2 Min. köcheln, Petersilie zerzupfen, beigeben, würzen. Sauce über die Schnitzel giessen.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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