Turkey schnitzel with sesame breading and mustard and savoy cabbage

Ingredients for 4 servings:

• 4 turkey escalopes, approx. 150 g each, not too thin
• 100 g flour
• 1 egg(s)
• 150 g sesame seeds, light, for breading
• 2 tbsp butter
• 600 g savoy cabbage, cut into strips
• 150 g onion(s), cut into strips
• 2 cloves garlic, finely chopped
• 2 tbsp butter
• 150 ml vegetable stock
• 100 g cream
• 1 tsp thyme
• 1 tbsp, heaped Dijon mustard
• 1 tbsp honey
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Lightly pound the turkey cutlets and season with salt and pepper. Coat first in flour, then in beaten egg, and coat with sesame seeds. Sauté the onion strips and garlic in 1 tablespoon of butter. Deglaze with vegetable stock and cream. Add the chopped savoy cabbage and season with thyme, salt, and pepper. Mix everything together and simmer gently for about 10 minutes. Stir in the mustard and honey. If desired, lightly thicken the vegetables. While the savoy cabbage is cooking, fry the breaded cutlets in butter over medium heat. Serve with boiled potatoes.