Stuffed turkey schnitzel

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Halve the turkey escalopes and beat them thinly between cling film. Wash the herbs, dab dry, pluck the leaves from the stalks and cut into small pieces, except for a little bit. Take 1/2 teaspoon of herbs aside. Mix cream cheese with the remaining herbs and season with salt and pepper. Season cutlets from both sides with salt and pepper. Prepare rice in boiling salted water according to package instructions.

2. 2

   Put 1 level tablespoon of cream cheese cream on each half of the escalope. Fold the cutlets over and pin the ends with wooden skewers, while also sticking herb leaves. Heat 1 tablespoon of oil in a pan and fry the escalopes on both sides until golden brown. Fry at medium heat while turning for another 10 minutes. Quarter the peppers and remove the seeds. Peel garlic and chop finely. Drain rice and keep warm. Heat 3 tablespoons of oil in a frying pan and fry the peppers. Take the bell peppers and escalopes out of the pans and keep warm. Add the gravy of the cutlets to the paprika oil. Add garlic and the rest of the chopped herbs and heat up again. Arrange schnitzel and peppers with the paprika oil.

3. 3

   Drain rice and keep warm. Heat 3 tablespoons of oil in a frying pan and fry the peppers. Take the bell peppers and escalopes out of the pans and keep warm. Add the gravy of the cutlets to the paprika oil. Add garlic and the rest of the chopped herbs and heat up again. Arrange schnitzel and peppers with the paprika oil. Garnish with herbs. Add rice

Nutrition Facts

KCAL
510 kcal

CARBS
38 g

FATS
25 g

PROTEINS
32 g