Baked Turkey Escalope with Parsley Potato

For the baked turkey escalope, lightly salt the meat. Beat the egg well with milk and a pinch of salt. Then turn the cutlet in the flour, egg and breadcrumbs and fry in plenty of oil until golden brown.

For the parsley potatoes, boil the potatoes, peel them and then cut them into quarters. Heat the butter in a pan, add the parsley and toss the potatoes well in it.

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