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🍽️ Tender Turkey Fillet Pieces on Creamy Brussels Sprouts with Gnocchi

620 kcal · 30 min · 4 servings

Ingredients

• Salt pinch
• Brussels sprouts, fresh 800 g
• Sugar 1.5 tsp
• Turkey breast fillet 600 g
• Wheat flour, Type 405 4 tbsp
• Eggs 2 pcs.
• Parmesan 40 g
• Pepper, black ground pinch
• Oil 2 tbsp
• Butter 1 tbsp
• Dry white wine 100 ml
• Vegetable broth 200 ml
• Cream cheese, plain 4 tbsp
• Gnocchi, fresh 800 g

Instructions

1. 1. Fill a large pot with about 4 liters of water and add salt. Bring the water to a boil with a lid on.
2. 2. Thoroughly wash the Brussels sprouts. Remove any wilted outer leaves if necessary. Trim the hard stems at the bottom thinly and halve the heads in the middle.
3. 3. Add the prepared Brussels sprouts along with 1 teaspoon of sugar to the boiling salted water.
4. 4. Cook the Brussels sprouts for about 6 minutes.
5. 5. Remove the Brussels sprouts from the pot using a slotted spoon. Keep the cooking water in the pot and set the sprouts aside.
6. 6. Preheat the oven to 90 degrees Celsius (convection mode).
7. 7. Rinse the turkey breast under running water. Then pat it completely dry with kitchen paper.
8. 8. Cut the turkey breast first lengthwise and then crosswise, so that you get a total of 4 equal pieces.
9. 9. Put the flour into a deep plate.
10. 10. Whisk the egg in a second plate.
11. 11. Grate the Parmesan finely and stir it into the whisked egg.
12. 12. Season the meat pieces with salt and pepper.
13. 13. Coat the meat pieces one by one first in the flour and then in the egg-Parmesan mixture.
14. 14. Heat oil in a frying pan over medium heat.
15. 15. Fry the meat pieces for about 2 minutes on each side until golden brown.
16. 16. Let the meat drip dry on kitchen paper.
17. 17. Place the meat pieces on a flat plate.
18. 18. Place the plate with the meat in the preheated oven to keep it warm.
19. 19. Wipe the used pan briefly.
20. 20. Melt the butter in the pan over medium heat.
21. 21. Add the Brussels sprouts to the pan and fry them for about 5 minutes, shaking the pan occasionally.
22. 22. Continue to fry the Brussels sprouts until they have taken on a golden brown color.
23. 23. Deglaze the Brussels sprouts with white wine.
24. 24. Add the broth and stir in the cream cheese.
25. 25. Season the sauce with salt, pepper, and sugar.
26. 26. Bring the saved Brussels sprout cooking water back to a boil.
27. 27. Add the gnocchi to the bubbling water.
28. 28. Let the gnocchi sit in the water for about 3 minutes.
29. 29. Drain the gnocchi in a sieve and let them drip dry briefly.
30. 30. Serve the gnocchi together with the Brussels sprouts and the turkey piccata.
31. 31. Enjoy your meal!

Nutrition per serving

• kcal: 620
• Protein: 38 g · Fett/Fat: 24 g · Carbs: 62 g