Turkey – Vegetables – Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 turkey schnitzel
- 500 g potato noodles
- 1 large can (s) peas with carrots
- 1 can mushrooms, (or use fresh)
- 200 ml cream
- 100 ml milk
- 2 packs sauce powder, (delicacy light sauce Dutch style)
- 1 piece (s) onion (s)
- 1 teaspoon garlic granules
- a bit salt
- some pepper
- some chili powder
- Fat, for frying
Print Recipe
Pin Recipe Instructions
- Wash the turkey escalope, dry it, season with salt, pepper and chilli and fry in the fat.
- Grease the pan from the stove and put in the meat.
- Fry the onion and mushrooms and spread over the top. Drain the carrots and spread them on top as well.
- Fry the potato noodles and place on top as well.
- Season the milk, cream and the Dutch style sauce with salt, pepper, chilli and garlic granules, stir well and pour over.
- Place in the preheated oven at 200 ° for approx. 20 minutes.
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