Creamy and Crispy Turkey with Vegetables and Comté

For 4 people :

  • Preparation time: 20 minutes
  • Cooking time: 20 minutes

Ingredients :

  • 4 fairly thin turkey cutlets
  • 45 g of grated Comté
  • 4 sprigs of parsley, chopped
  • 8 new carrots
  • 240 g peas
  • 300 g button mushrooms
  • 200 ml of liquid cream
  • 1 egg
  • 4 tbsp. tablespoon of flour
  • 2 tbsp. grated parmesan
  • 60g panko or breadcrumbs
  • 2 stems of oregano, peeled
  • Salt and pepper

Preparation:

  • Place a quarter of the Comté and parsley on a turkey cutlet in a line on one edge.
  • Roll the escalope to enclose the Comté, tightening well so as to obtain a roll. Film tightly with cling film ,do not hesitate to put two layers. Make the other rolls in the same way.
  • Place the rolls in a large saucepan of boiling water. Turn off the heat under the pan and leave the rolls covered for 5 minutes.
  • Cut the film from a roll, pour the juice that will flow into a bowl then completely remove the film. Do the same with the other three turkey rolls.
  • Peel and cut the carrots into pieces. Immerse them in a saucepan of lightly salted boiling water for 3 minutes. Add the peas and continue cooking for 3 minutes. Drain and plunge the vegetables into a bowl of very cold water.
  • Cut the mushrooms in half. Put them in a pan, add the juice from the turkey rolls and brown everything until the mushrooms start to brown.
  • Then add the carrots, peas and liquid cream. Salt and pepper. Continue cooking until the vegetables are just cooked through.
  • Place the beaten egg, flour and breadcrumbs on three different plates. Dip the rolls in the egg, flour, then again in the egg and finally in the breadcrumbs.
  • Brown them in an oven preheated to 180 ° C.
  • Serve the vegetables in a large dish or in small individual dishes then place the crispy rolls cut into two or three nice pieces.
  • Finish by sprinkling the leaves with fresh oregano.

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Creamy and crispy turkey with vegetables and Comté in red 22 cm Peugeot Appolia Dish


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