PUTENSCHNITZEL mit  SALBEI  

Turkey Escalope with Sage

1 green, yellow and red bell pepper
2 onions
4 tbsp. olive oil
4 turkey escalopes
12 sage leaves
100 g breadcrumbs
250 g ribbon nuddles
2 cloves of garlic
125 ml beef stock (cube)
125 ml cream
salt, pepper, curry

 

 

Wash bell peppers and cut into pieces. Peel onions and dice them.
Season escalopes with salt, pepper and curry. Chop sage leaves, mix well 2/3 of them with bread crumbs and cover esacalopes with them on both sides. Cut garlic into fine slices.
Braise onion and bell pepper cubes in 2 tbsp. oil  lightly. Season to taste with salt, pepper and curry and let all simmer about 10 minutes.
Heat 2 tbsp. oil in a pan and fry escalopes over medium heat, every side about 4 minutes.
Boil ribbon noddles in salted water.
Put escalopes out of the pan and keep warm. In the pan braise lightly garlic, douse with soup and cream and reduce some minutes. Season to taste with salt and pepper.
Drain noddles and arrange with escalopes, sauce and vegetables. Sprinkle with the rest of sage.

 

   
     
 

www.serviert.at