John Myers
Turkey Escalope and Vegetable Casserole
The perfect turkey escalope and vegetable casserole recipe with a picture and simple step-by-step instructions.
- 3 Turkey schnitzel
- Salt
- Pepper
- Vegetables
- 1 Zucchini
- 1 Red Paprika
- Olive oil
- Salt
- Pepper
- Dried oregano
- Sauce
- 60 g Butter
- 1,5 Flour
- 300 ml Vegetable broth
- 150 g Sour cream
- 50 g Grated cheese
- 1 Can Chopped tomato
- Wash and clean the vegetables, cut the zucchini diagonally into long slices, and peppers in thick slices.
- Line a baking sheet with parchment paper, spread the vegetables on it, drizzle with olive oil, season with salt and pepper and sprinkle with oregano.
- Let it roast under the oven grill over medium heat for about 12 minutes.
- Wash the schnitzel, pat dry with salt and pepper and fry briefly on both sides in a pan with hot oil.
SAUCE
- Remove the sauce from the heat, stir in the sour cream and cheese and season with salt and pepper.
- Grease a baking dish and layer the vegetables, schnitzel, sauce and chopped tomatoes, starting from the short side.
- Now put it in the 200c, warm oven for about 25 minutes, then take it out, let it rest a little and then serve with the potatoes on a plate.
- ******************** GOOD APPETIT ********************
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