Roast potato casserole with turkey schnitzel

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Fry the bacon strips in a hot pan without fat until crisp. Cut 11 gherkins into slices. Mix crème fraîche and egg yolk and season with salt and pepper. Cut the potatoes into slices. Heat 2 tablespoons of oil in a frying pan and fry the potatoes until golden brown, turning them all round.

2. 2

   Finally add bacon strips and cucumber slices. Put half of the potatoes in an ovenproof dish. Pour half the crème fraîche over the potatoes. Wash the cutlets, dab dry and season with salt and pepper. Heat 1 tablespoon of oil in a pan and fry the escalopes on both sides. Place the schnitzels on the potatoes and cover with the remaining potatoes and crème fraîche. Grate the cheese and sprinkle over the escalopes. Bake the casserole in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes until the cheese is golden brown. Cut 4 gherkins into a fan shape.

3. 3

   Place the schnitzels on the potatoes and cover with the remaining potatoes and crème fraîche. Grate the cheese and sprinkle over the escalopes. Bake the casserole in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes until the cheese is golden brown. Cut 4 gherkins into a fan shape. Wash parsley and dab dry. Garnish casserole with parsley and gherkin fans

Nutrition Facts

KCAL
600 kcal

CARBS
31 g

FATS
34 g

PROTEINS
45 g