Sliced turkey with green asparagus
- 1 medium-sized onion
- 500
g green asparagus - 150 g sugar snap peas
- 150 g Cherry tomatoes
- 1 organic lemon
- Salt and pepper
- Sugar
-
600 g Turkey escalope - 2–3 EL Oil
- 2 lightly heaped tablespoons of flour
- 2 TL Chicken broth
50 minutes
light
- 1.
- Peel the onion, dice finely. Wash the asparagus and cut off the woody ends generously. Cut the asparagus into pieces. Clean and wash snow peas. Wash tomatoes. Wash lemon with hot water, rub dry.
- 2.
- Finely grate the peel, squeeze out the lemon.
- 3.
- Cover and cook the asparagus and snow peas in approx. 3/4 l boiling, lightly salted water for approx. 5 minutes. Then lift it out, keep the vegetable water.
- 4.
- Wash the schnitzel, pat dry and cut into strips. Fry vigorously in hot oil while turning. Season with salt and pepper, remove. Sauté the onion and tomatoes in the hot frying fat. Add the lemon peel.
- 5.
- Dust with flourand sweat. Stir in a good 1/2 liter of vegetable water and stock. Bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper, a pinch of sugar and 2–3 tablespoons of lemon juice. Add vegetables and meat and heat.
- 6.
- Season the strips to taste again, serve and sprinkle with pepper. This goes well with rice (e.g. Basmati).
- 7.
- Drink tip: cool white wine spritzer.
1 person approx.:
- 300 kcal
- 43 g protein
- 7 g fat
- 14 g carbohydrates
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