Turkey medallions with sauerkraut and beetroot salad
- 1 bag (560 ml) sauerkraut (seasoned ready)
- 100 g walnut halves
- 4 Stalk (s) Parsley
- 150 g Red Beets (cooked, vacuum-sealed)
- 3–4 Apple cider vinegar
- 3 EL Oil
- Pepper
- Sugar
- 8 small turkey escalope (approx. 70 g each)
- Salt
20 minutes
easy
- 1.
- Drain the sauerkraut in a sieve. Roast walnuts in a pan without fat, remove, let cool and roughly chop. Wash the parsley, shake dry and cut the leaves from 3 stems into strips.
- 2.
- Cut the beetroot into cubes. Mix the sauerkraut, vinegar, 2 tablespoons of oil, parsley strips and walnuts and season with pepper and a little sugar. Finally fold in the beetroot loosely. Wash the turkey schnitzel, pat dry and season with salt and pepper.
- 3.
- Heat 1 tablespoon of oil in a pan. Fry the schnitzel in it for 4–5 minutes, turning. Arrange the schnitzel and salad and garnish with parsley. Whole grain bread tastes good with it.
1 person approx:
- 430 kcal
- 1800 kJ
- 39 g protein
- 26 g fat
- 10 g carbohydrates
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