Turkey Escalope in Potato Crust

For the turkey escalopes in potato crust, peel the potatoes, grate finely and squeeze well.

Lightly pound the cutlets, salt them and cover one side with the potatoes about 1/2 cm thick. Heat some oil in a pan and fry the cutlets in it, potato side down. After about 5-7 minutes, turn and let the cutlets finish frying on the other side.

In the meantime, prepare the sauce. To do this, knead together flour and butter. Bring beef broth and cream to a boil and reduce to about 2/3 of the original amount. Roughly chop the herbs and add to the sauce together with the flour butter. Finally, whip with a hand blender to a creamy sauce and season with salt and pepper.

Arrange the finished turkey escalopes in potato crust with the sauce and serve hot.

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