Schnitzel baguette with curry cream

Name: Schnitzel baguette with curry cream
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 60 g Cream cheese (16 % fat); 1-2 TABLESPOONS Mineral water; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Curry; 2-3 Salad leaves; 1 (approx. 100 g) Turkey escalope; 1-2 TEASPOONS Oil; 1 red onion; 100 g Cucumber; 1 (approx. 80 g) Baguette roll; 40 g Mandarin oranges (canned); 7-10 Tbsp Mint

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

60 g Cream cheese (16 % fat)
1-2 TABLESPOONS Mineral water
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Curry
2-3 Salad leaves
1 (approx. 100 g) Turkey escalope
1-2 TEASPOONS Oil
1 red onion
100 g Cucumber
1 (approx. 80 g) Baguette roll
40 g Mandarin oranges (canned)
7-10 Tbsp Mint

Directions

1
Mix cream cheese and mineral water. Season with salt, pepper and curry. Wash the salad and drain well. Wash the meat and pat dry. Heat the oil in a small pan and fry the meat on each side for 2-3 minutes at medium heat.
2
Then season with salt and pepper. Meanwhile peel onion and cut into fine rings. Wash the cucumber and cut into thin slices. Cut open the bread roll. Spread both sides with curry cream.
3
Cover rolls with lettuce, tangerines, cucumber, onion and turkey. Place the lid on top. Serve garnished with mint and sprinkled with curry.