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Preheat oven to 180 ° C. Wash mushrooms, onions and bell
pepper, cut mushrooms into slices, spring onions into rings and green
pepper into cubes. Sauté vegetables in the soup briefly, pour in milk
and simmer for 10 minutes. Season with salt and pepper.
Season both sides of turkey cutlets with salt and pepper and fry them in
oil all around.
Place escalopes in an ovenproof dish, sprinkle with the vegetable sauce
and drizzle with Edamer cubes. Bake in the oven 15 minutes. |
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