Summary

Ingredients

• 4 small turkey escalope or pork escalope
• 1 large onion (s)
• 4 gr. Slice (s) toast bread
• 1 packet frozen fries for the oven
• salt and pepper
• Paprika powder
• Fat for frying

For the sauce:

• 250 ml salad cream (Miracle Whip Balance)
• 150 ml ketchup
• 8 tablespoon cucumber water
• 2 tablespoon paprika powder
• 1 tablespoon chili powder or less, depending on the degree heat required
• 1 tablespoon, heaped garlic, chopped, or garlic powder
• 1 tablespoon mustard
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 dashes Tabasco

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Instructions

1. Preheat the oven to 180°C (356°F) using top and bottom heat. Place the frozen fries on a baking tray and put in the oven according to package instructions (typically 20-25 minutes).
2. Slice the large onion into thin rings for garnish.
3. Place the escalopes between plastic wrap and pound each one with a meat mallet to even thickness. Season both sides generously with salt, pepper, and paprika powder.
4. About 15 minutes before the fries are expected to finish, heat the fat in a large frying pan over medium-high heat.
5. When the fat is hot, carefully place the seasoned escalopes in the pan and fry for 2-3 minutes on the first side until golden brown.
6. Flip the escalopes and fry for another 2-3 minutes on the second side until cooked through (pork should reach 63°C / 145°F internal temperature; turkey should reach 74°C / 165°F internal temperature).
7. While the meat is frying, place the 4 slices of toast bread in a toaster and toast for 2-3 minutes until golden brown.
8. Arrange 2 slices of toasted bread on each of 2 serving plates.
9. Place one cooked escalope on top of the toasts on each plate and top with the onion rings.
10. When the fries are ready, divide them between the plates and serve immediately while hot.