Small cutlets with prawns with lemon spaghetti

Name: Small cutlets with prawns with lemon spaghetti
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 small onion; 2 Garlic cloves; 4-5 Stem(s) Thyme; 1 Organic Lemon; 400 g Spaghetti; 7-10 Tbsp salt and pepper; 2 TABLESPOONS Butter; 400 g Whipped cream; 200 ml Poultry stock (glass); 4 thin turkey escalopes (approx. 125 g each); 12 raw shrimps (without shell, with tail; approx. 250 g); 5 TABLESPOONS Oil; 1 large freezer bag; 7-10 Tbsp Aluminium foil

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 small onion
2 Garlic cloves
4-5 Stem(s) Thyme
1 Organic Lemon
400 g Spaghetti
7-10 Tbsp salt and pepper
2 TABLESPOONS Butter
400 g Whipped cream
200 ml Poultry stock (glass)
4 thin turkey escalopes (approx. 125 g each)
12 raw shrimps (without shell, with tail; approx. 250 g)
5 TABLESPOONS Oil
1 large freezer bag
7-10 Tbsp Aluminium foil

Directions

1
Peel onion and garlic. Chop the onion finely and cut the garlic into thin slices. Wash the thyme, shake dry and pluck the leaves. Wash lemon hot, dab dry and finely grate the peel.
2
Squeeze 1/2 lemon.
3
Cook the spaghetti in approx. 3 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Heat butter in a pot. Sauté onion in it. Add cream, stock and half of the lemon peel and bring to the boil.
4
Boil down for about 10 minutes until creamy.
5
Wash the cutlets, dab dry and cut into 3 pieces. Cut open freezer bag. Place the schnitzel in between and tap thinly. Wash the prawns.
6
Heat 2 tablespoons of oil in portions in a large frying pan. Fry 6 escalopes in it for about 1 minute on each side. Turn the escalopes, add some thyme and garlic to the pan and fry from the second side for about 1 minute.
7
Season with salt and pepper.
8
Take out, wrap in aluminium foil and keep warm. Fry the remaining escalopes in the same way, remove and keep warm. Heat 1 tbsp. oil in the frying fat. Fry the prawns with the rest of thyme and garlic for 2-3 minutes, turning them over.
9
Season with salt and pepper. Season lemon cream with salt, pepper and 1-2 tbsp. lemon juice. Drain the spaghetti and put it back into the pot with the lemon sauce, mix everything well. Arrange everything.