Turkey Escalope on Leaf Spinach

For the turkey escalopes on spinach leaves, boil the spinach briefly and season with salt. Then drain it in a sieve.

Boil the cream with the gorgonzola and garlic until it is creamy.

Slice the mushrooms and chop the shallots. Sauté both in butter until there is no liquid left. Season with salt, pepper and parsley.

Turn the turkey cutlets in the breadcrumbs mixed with salt and pepper and let them fry in hot butter for about 2 minutes on each side.

Grease an ovenproof dish and line with spinach and grate some nutmeg over it. Place the cutlets on top of the spinach. Spread the mushrooms on top and pour the Gorgonzola sauce over them. Finally, sprinkle some Emmentaler on top.

Bake the turkey escalopes on spinach leaves in the oven at 200° C for about 10 minutes and serve hot.

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