PUTEN  OFENSCHNITZEL  

Turkey Cutlet from Oven

4 thin turkey cutlets à 100g
250 g mushrooms
1 spring onion
1 bell pepper (red)
125 ml beef stock (cube)
125 ml milk
100 g edam cheese
salt, pepper, oil

 

Preheat oven to 180 ° C.
Cut mushrooms into slices, onion into rings, peppers and cheese into cubes.
Sauté vegetables in the soup briefly, then add milk and simmer for about 8 minutes.
Season with salt and pepper.
Spice turkey cutlets with salt and pepper on both sides.
Fry cutlets about 3 minutes all around and place them in an ovenproof dish.
Poor over vegetables-sauce and sprinkle with the cheese cubes. Bake about 10 minutes in the oven.

 

        Side Dish: noodles
     
 

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