Stuffed turkey schnitzel

Name: Stuffed turkey schnitzel
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 50 g pickled, dried tomatoes; 100 g Double cream cream cheese with herbs; 4 thin turkey escalopes (approx. 150 g each); 7-10 Tbsp black, coarsely ground pepper; 1 Onion; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 2 packages (300 g each) frozen spinach; 7-10 Tbsp grated rind of 1/2 untreated lemon; 7-10 Tbsp Salt; 1 package (400 g) Schupfnudeln; 20 g Butter or margarine; 7-10 Tbsp wooden skewers

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

50 g pickled, dried tomatoes
100 g Double cream cream cheese with herbs
4 thin turkey escalopes (approx. 150 g each)
7-10 Tbsp black, coarsely ground pepper
1 Onion
2 Garlic cloves
2 TABLESPOONS Olive oil
2 packages (300 g each) frozen spinach
7-10 Tbsp grated rind of 1/2 untreated lemon
7-10 Tbsp Salt
1 package (400 g) Schupfnudeln
20 g Butter or margarine
7-10 Tbsp wooden skewers

Directions

1
Drain the tomatoes and collect the oil. Chop the tomatoes and mix with the cream cheese. Rinse turkey escalopes cold and dab dry. Spread with the tomato cream cheese, fold into pockets and stick together with small wooden skewers.
2
Season with pepper and fry in 2 tablespoons of tomato oil for 10-15 minutes. In the meantime, peel onion and garlic. Cut onion into sticks, garlic into slices. Sauté in hot olive oil.
3
Add the spinach. Season with lemon peel, salt and pepper and defrost at low heat. Stir several times in between. Fry the potato noodles in hot fat while turning until golden brown. Arrange one turkey escalope with spinach and potato noodles on each plate.