Small lemon turkey escalopes with hazelnut mashed potatoes

AUTHOR
Leta Marks
DIFFICULTY
very easy
RATING
4 5
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 1 kg Potatoes
  • 7-10 Tbsp salt, pepper, sugar, nutmeg
  • 800 g Carrots
  • 6 Stem(s) flat leaf parsley
  • 2 TABLESPOONS Hazelnut flakes
  • 4 thin turkey escalopes (approx. 150 g each)
  • 2 Lemons
  • 2 TABLESPOONS clarified butter
  • 4-6 Tbsp Apricot Jam
  • 7 TABLESPOONS Butter
  • 200 ml Milk

Directions

  1. 1

    Peel and wash the potatoes, cover and cook in salted water for about 20 minutes.

  2. 2

    Peel and wash the carrots and cut them in half lengthwise. Cut diagonally into pieces and cook covered in boiling salted water with 1 pinch of sugar for 6-8 minutes. Wash parsley, shake dry and chop.

  3. 3

    Roast the nuts in a large pan without fat, remove. Wash cutlets, dab dry and cut into 3 small cutlets each. Wash organic lemon hot, dab dry and cut into thin slices. Cut remaining lemon in half and squeeze.

  4. 4

    Heat the lard in the pan. Fry the escalopes for 1-2 minutes on each side. Season with salt and pepper, remove and keep warm. Add lemon juice to the frying pan, stir in 4 tbsp. jam, bring to the boil and simmer for about 1 minute.

  5. 5

    Season to taste with jam.

  6. 6

    Drain the carrots and melt 2 tablespoons of butter in the pot. Toss carrots and parsley in it and heat.

  7. 7

    Drain the potatoes. Add milk and 5 tablespoons of butter and mash with a potato masher. Season to taste with salt and nutmeg. Fold in hazelnuts. Heat the schnitzel briefly (about 1 minute) in the lemon sauce.

  8. 8

    Serve with lemon slices, carrots and mashed potatoes.

Nutrition Facts

KCAL
710 kcal
CARBS
57 g
FATS
31 g
PROTEINS
46 g