Turkey Escalopes Au Gratin with Asparagus

For scalloped turkey cutlets with asparagus, season the turkey cutlets with salt and pepper and sear on both sides in a hot pan with oil.

Lift the cutlets out of the pan and place them side by side in an ovenproof dish. Pour the asparagus broth from the jar over the frying residue and remove from the heat.

Cut the asparagus spears in half and spread them all over the cutlets. Place half a slice of toast ham on each cutlet. Mix the Emmental and mozzarella together well and spread the cheese mixture over the cutlets.

Top with the asparagus roast residue and bake for 15 minutes in the preheated oven at 180 °C.

Preparation Tip:

The baked turkey escalopes with asparagus goes well with saffron rice and leaf salad.

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