Turkey schnitzel with broccoli and carrot vegetables
- 150 g Broccoli
- 100 g Carrots
- salt
- 50 g Tagliatelle
- 1 (120 g) Turkey schnitzel
- 20 g clarified butter
- 2 EL Marsalla
- 70 ml Chicken stock
- Pepper
- 1-2 TL light sauce binder
- black pepper
25 minutes
easy
- 1.
- Clean and wash the broccoli and cut into small florets. Peel, wash and thinly slice the carrots. Stew for 8-10 minutes in a little boiling, slightly salted water. In the meantime, cook the pasta in boiling salted water for 6-8 minutes. Wash the meat, pat dry and fry in 10 g of hot clarified butter for 2-3 minutes on each side. Push the meat to the edge of the pan and cook the roast set with marsala and chicken stock. Stir in the sauce thickener and bring to the boil again. Season with salt and pepper. Drain and drain the vegetables. Melt the remaining fat in the pot and toss the vegetables in it. Drain the pasta and sprinkle with a little black pepper. Arrange the meat, vegetables, noodles and sauce on a plate
- 2.
- Preparation time approx. 25 minutes. Per serving 3100 kJ / 740 kcal. E 45 g / F 32 g / KH 54 g
1 person approx.:
- 740 kcal
- 3100 kJ
- 45 g protein
- 32 g fat
- 54 g carbohydrates
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