Kalkunschnitzel in pebersauce

Name: Kalkunschnitzel in pebersauce
Yield: 4
Ingredients: Salt; 1 tbsp Dijon mustard; 1 Onion, chopped; 1 tbsp Madagascar-Peppercorn (available in canned); 1 Cube chicken bouillon; 1-1 1/2 dl Red wine; 2 dl Crème fraiche 38%; 2 tbsp Roughly chopped parsley; 2 dl Whipped cream; 4 Turkey schnitzler; 40 g Butter

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Kalkunschnitzel in pebersauce

		Salt
1	tbsp	Dijon mustard
1		Onion, chopped
1	tbsp	Madagascar-Peppercorn (available in canned)
1		Cube chicken bouillon
1-1 1/2	dl	Red wine
2	dl	Crème fraiche 38%
2	tbsp	Roughly chopped parsley
2	dl	Whipped cream
4		Turkey schnitzler
40	g	Butter

Instructions for Kalkunschnitzel in pebersauce

To prepare the Kalkunschnitzel in pebersauce recipe, please follow these instructions:

The butter is browned on a thickened forehead and the turkey cheeses are cooked 3-4 minutes on each side. They must be golden outside.

Sauce: Season the onions quickly in the butter. Come the peppercorns, and approx. 1 tsp. Of the canister from the canister. Mash the grains easily with a fork. Stir parsley, wine and broth in. Let the wine evaporate to approx. Half and pour cream on. Stir the mustard in and then creme fraivhe. Let the sauce boil and season with salt.

Serving: Place the chalk chops in a heated dish and pour the sauce over.

Kalkunschnitzel in pebersauce

Ingredients for Kalkunschnitzel in pebersauce

Instructions for Kalkunschnitzel in pebersauce

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