Alsatian tarte flambée schnitzel

Name: Alsatian tarte flambée schnitzel
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 pck (260 g each) Flammkuchen dough (refrigerated shelf; e.g. from Aunt Fanny); 11 TABLESPOONS Oil; 7-10 Tbsp Sea salt; 7-10 Tbsp Thyme; 1 Red cabbage (à approx. 1 kg); 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 1 Garlic clove; 1 collar Spring onions; 2 Carrots; 7 TABLESPOONS White wine vinegar; 7-10 Tbsp Pepper; 200 g Diced ham; 200 g Schmand; 4 Turkey escalope (200 g each); 1 Egg; 7-10 Tbsp Nutmeg

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

Here comes the spicy sour cream right on the meat. We serve the dough as crispy chips

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 pck (260 g each) Flammkuchen dough (refrigerated shelf; e.g. from Aunt Fanny)
11 TABLESPOONS Oil
7-10 Tbsp Sea salt
7-10 Tbsp Thyme
1 Red cabbage (à approx. 1 kg)
7-10 Tbsp Salt
7-10 Tbsp Sugar
1 Garlic clove
1 collar Spring onions
2 Carrots
7 TABLESPOONS White wine vinegar
7-10 Tbsp Pepper
200 g Diced ham
200 g Schmand
4 Turkey escalope (200 g each)
1 Egg
7-10 Tbsp Nutmeg

Directions

1
For the tarte flambée chips, unroll the dough together with baking paper and cut into triangles. Sprinkle with 2 tablespoons of oil and sprinkle with sea salt and thyme. Bake in the preheated oven (electric cooker: 230 °C/circulating air: 210 °C/gas: see manufacturer) for 12-15 minutes.
2
For the salad, clean, quarter and wash the cabbage and slice or cut it into fine strips from the stalk. Knead well with 1 tsp. salt and sugar. Peel and chop the garlic. Clean, wash and cut spring onions into rings. Add half the spring onions to the cabbage. Peel, wash and grate the carrots and add them to the red cabbage. Whisk vinegar, salt, pepper and 1 pinch of sugar. Stir in 6 tbsp. oil. Mix vinaigrette and red cabbage. Season salad to taste.
3
Heat 1 tablespoon of oil in a frying pan. Fry the diced ham until crispy. Fry the rest of the spring onions briefly. Take out approx. 1⁄3 of the mixture. Add the garlic to the pan and fry briefly. Stir in sour cream. Season with salt and pepper, let cool down.
4
For the escalopes, pat the meat dry. Heat 2 tablespoons of oil in a frying pan. Fry the escalopes for about 2 minutes on each side. Season with salt and pepper. Place on a baking tray. Stir the egg into the sour cream mixture. Season with salt, pepper and nutmeg. Spread the mixture over the escalopes. Bake in a hot oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer) for 20-25 minutes.
5
Do everything. Spread the rest of the ham mixture on the escalopes. Serve with tarte flambée chips.