Altländer turkey schnitzel with cream apples

Name: Altländer turkey schnitzel with cream apples
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg Potatoes (e.g. mainly waxy); 7-10 Tbsp Salt; 1⁄2 Federation Chives; 4 Turkey escalope (approx. 125 g each); 7-10 Tbsp Pepper; 2 Apples (e.g. Elstar); 2 TABLESPOONS Oil; 100 ml apple juice; 2 TABLESPOONS Fresh cream; 200 ml Milk; 2 TABLESPOONS Butter; 7-10 Tbsp Nutmeg

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 kg Potatoes (e.g. mainly waxy)
7-10 Tbsp Salt
1⁄2 Federation Chives
4 Turkey escalope (approx. 125 g each)
7-10 Tbsp Pepper
2 Apples (e.g. Elstar)
2 TABLESPOONS Oil
100 ml apple juice
2 TABLESPOONS Fresh cream
200 ml Milk
2 TABLESPOONS Butter
7-10 Tbsp Nutmeg

Directions

1
For the puree, peel and wash the potatoes and cut them into large pieces. Cover and cook in salted water for about 20 minutes. Wash chives, shake dry and cut into fine rolls.
2
For the turkey escalopes, wash the meat, dab dry and season with salt and pepper. Wash apples, quarter them, remove seeds and cut into slices.
3
Heat the oil in a large frying pan. Sauté the meat in it for about 3 minutes on each side. Take out. Steam apple slices in the frying fat for about 2 minutes. Pour on juice and bring to the boil. Stir in crème fraiche.
4
Season apples with salt and pepper. Add turkey escalopes to the cream apples and heat.
5
Warm milk for the puree. Drain the potatoes. Add butter and warm milk, mash finely. Season to taste with salt and nutmeg. Stir in chives. Arrange turkey escalopes with cream apples and puree.