Turkey escalope in bacon mozzarella coat on vegetables

Ingredients

Directions

1. 1

   Cleaning and washing vegetables. Cut carrots into slices. Cut cauliflower and broccoli into florets. Cook carrots and cauliflower in boiling salted water for about 10 minutes. Add broccoli after about 5 minutes.

2. 2

   Wash cutlets, dab dry and cut in half. Fry in hot oil on each side for about 5 minutes. Season with salt and pepper and take out. Cut mozzarella into 8 thick slices, place them on the escalopes and wrap them with bacon. Drain the vegetables, collect 1/4 l vegetable water. Boil up vegetable water and cream. Stir in sauce thickener, bring to the boil. Season to taste with salt and pepper. Spread the vegetables in a large casserole dish.

3. 3

   Boil up vegetable water and cream. Stir in sauce thickener, bring to the boil. Season to taste with salt and pepper. Spread the vegetables in a large casserole dish. Put the cutlets on top. Pour sauce over them and add sage leaves and

4. 4

   Sprinkle with parmesan. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 10-15 minutes until golden brown