Turkey escalopes in creamy paprika sauce with boiled potatoes

Turkey escalopes in creamy paprika sauce with boiled potatoes: tender turkey escalopes in a creamy paprika and yoghurt sauce, with potatoes and red pepper for a down-to-earth weeknight dinner.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 480 kcal per serving
• Protein: 45 g
• Fat: 12 g
• Carbs: 46 g

Ingredients

• 2 turkey escalopes (about 200 g in total)
• 1 tsp paprika
• 4 potatoes (mainly waxy)
• 1 onion
• 2 tbsp natural yoghurt or quark
• 150 ml vegetable stock
• 1 tbsp olive oil
• 1 red pepper
• Salt and pepper

Method

You’ll need: frying pan · saucepan · chopping board · knife · sieve · wooden spoon

1. Peel the potatoes, cut them into even pieces and cook in salted water until soft. Then drain and let the steam escape briefly.
2. Finely dice the onion, slice the red pepper into strips and pat the turkey escalopes dry. Season the meat lightly with salt, pepper and paprika.
3. Gently heat the olive oil in a frying pan and fry the turkey escalopes on both sides until golden. Then take them out briefly and keep warm.
4. Sweat the onion and pepper in the pan juices, then deglaze with the vegetable stock. Let the liquid reduce briefly so the sauce gets a bit more depth.
5. Stir the yoghurt or quark until smooth and add it to the pan. Return the turkey escalopes to the sauce, let everything warm through briefly and season to taste with salt, pepper and a little paprika.
6. Serve the turkey escalopes in paprika sauce hot with the boiled potatoes. Add a little freshly ground pepper on top if you like.

Good to know

There's something wonderfully unfussy about a meal like this. Mild, creamy and savoury without feeling heavy. Just right when you want something simple but really good.

Swaps

Natural yoghurt → Greek yoghurt (more protein, usually a little creamier) | quark → skyr (plenty of protein, mild) | turkey → chicken breast (similar protein content, a little easier to find) | boiled potatoes → small roast potatoes with olive oil (more roasted flavour, plus a few more monounsaturated fats)

Allergens

The dish contains milk if you use yoghurt or quark. It's easy to make mild for children, and during pregnancy it's a good choice as long as the turkey is fully cooked through and the dairy is pasteurised.