Summary

Ingredients

• 4 turkey schnitzel
• 1 teaspoon oil
• 1 onion (s)
• 250 g mushrooms, fresh
• liter ⅛ vegetable stock
• 100 g tomato (s), passed
• 100 ml milk
• salt and pepper
• 2 teaspoons mustard
• garlic

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Instructions

1. Salt and pepper the turkey escalope, fry vigorously on both sides in oil in a non-stick pan, remove, add the cleaned and sliced mushrooms and the diced onion and fry. Deglaze with the broth and add the tomatoes, stir in the mustard, put the schnitzel on top and let it stand for 10 minutes. Remove the schnitzel, add milk, salt, pepper and season with garlic.
2. This goes well with pasta or rice.