Schnitzel à la Bordelaise

Name: Schnitzel à la Bordelaise
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 3 medium-sized onions; 2 Garlic cloves; 2-3 medium-sized tomatoes; 3 discs White bread; 1/2 bunch Parsley; 2 Federation Spring onions; 6 Turkey escalope (approx. 175 g each); 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 TEASPOON dried marjoram; 7-10 Tbsp grated rind of 1/2 organic lemon; 75 g Butter

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

3 medium-sized onions
2 Garlic cloves
2-3 medium-sized tomatoes
3 discs White bread
1/2 bunch Parsley
2 Federation Spring onions
6 Turkey escalope (approx. 175 g each)
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 TEASPOON dried marjoram
7-10 Tbsp grated rind of 1/2 organic lemon
75 g Butter

Directions

1
Peel onions and garlic. Dice the onions, cut the garlic into thin slices. Wash and finely dice the tomatoes. Remove the crusts from the bread and crumble finely. Wash and chop parsley. Clean and wash spring onions
2
Wash the meat, dab dry. Sauté in hot oil in portions. Season with salt and pepper, place on the fat pan
3
Sauté the spring onions, except for 1, in the frying fat. Take it out. Sauté onions and garlic in the frying fat. Fry marjoram and lemon peel briefly
4
Add butter and tomatoes. Braise everything while turning for about 5 minutes. Remove pan from heat. Stir in parsley, except for something to garnish, and breadcrumbs. Season with salt, pepper and 1 pinch of sugar
5
Spread the tomato mixture over the escalopes and press well. Roast in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 35 minutes. Finally fry the fried spring onions briefly
6
Cut the remaining spring onion into rings. Arrange everything. Sprinkle cutlets with the rest of the parsley and spring onion rings. Roast potatoes taste good with it
7
Drink: cool white wine