Stuffed turkey schnitzel with pea-onion-vegetables
very easy
50 mins
50 mins
Ingredients
- 800 g Potatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 4 Turkey escalope (approx. 160 g each)
- 4 discs (approx. 150 g) Raclette cheese
- 50 g Baguette salami in thin slices
- 2 Organic eggs
- 3 Stem(s) Rosemary
- 6 TABLESPOONS Breadcrumbs
- 2-3 TABLESPOONS flaked almonds
- 4 TABLESPOONS Flour
- 2–3 clarified butter
- 2 small onions
- 400 g frozen peas
- 1 pinch Sugar
- 200 ml Milk
- 3-4 Tbsp Butter
- 7-10 Tbsp grated nutmeg
- 1 Organic Lemon
Directions
- 1
Peel, wash and halve the potatoes and boil them in salted water for about 20 minutes. Wash the cutlets, dab dry and cut a pocket on each side. Fill with 1 slice of cheese and ¼ salami
- 2
Whisk the eggs in a deep dish. Wash the rosemary, pluck and chop except for one thing. Mix breadcrumbs, almonds and rosemary. Season schnitzel with salt and pepper. First in flour, then in egg and finally in breadcrumbs-
- 3
turn the mixture over
- 4
Heat the lard in a large, coated pan. Fry the escalopes in it, if necessary in portions, for about 10 minutes, turning them over. Peel and slice the onions. Heat 1-2 tbsp. butter. Brown the onions in it. Add peas and 4 tablespoons of water, bring to the boil and simmer for about 5 minutes. With salt
- 5
and season to taste with sugar
- 6
Heat the milk and 2 tablespoons of butter. Drain the potatoes. Pour in the milk mixture and mash everything with a potato masher into puree. Season with salt and nutmeg, keep warm. Wash lemon, dab dry, cut off 4 slices. Turn lemon slices briefly in the escalope frying fat. Serve everything
Nutrition Facts
830 kcal
53 g
37 g
70 g
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