Turkey Escalope in Parma Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g turkey breast
- 8 slices Parma ham
- 400 g tomato (s), chunky from the can
- 2 tablespoon cream cheese, light
- 400 ml vegetable stock
- 1 tablespoon tomato paste
- 1 tablespoon ketchup
- 0.5 teaspoon ½ garlic granules
- 1 teaspoon onion granules
- 1 tablespoon herbs, Italian
- 1 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the meat, pat dry well, pepper and fry all over in a hot pan with the olive oil so that it is lightly browned. Take the meat out of the pan and leave the meat juices in the pan.
- Put the chunky tomatoes in the pan and bring to the boil. Then gradually stir in the stock with the whisk. Add the tomato paste, ketchup, the finely plucked Parma ham, garlic and onion granules.
- Now put the meat back into the sauce and let it cook for 15 minutes over low heat (with the lid on the pan). Take the pan off the heat, stir in the cream cheese and sprinkle with the Italian herbs.
- Season the sauce again with salt, pepper and possibly a pinch of sugar. As a side dish, e.g., green ribbon noodles. But then it`s over with low carb
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