Turkey Escalope in Herb Sauce

Turn turkey cutlets in flour, beaten egg and breadcrumbs, press well until smooth, roast on both sides in a frying pan on 2 or automatic cooking plate 7-9.

Then sauté coarsely chopped onions and mushrooms in the frying pan. Layer cutlets, mushrooms and onions in a greased gratin dish.

Whisk all sauce ingredients together, season, pour over cutlets and refrigerate with lid closed for 1 day. Then cook in oven for 60 min until done.

Circuit:

180 degrees , 2nd slide bar v. U.

160 °C , convection oven

Serve with long-grain rice or possibly homemade spareribs.

By Barbara Munari, Hamburg

of Hamburgische Electricitätswerke Ag

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also have a fresh taste!

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