Stuffed turkey schnitzel with peas and mashed potatoes
very easy
50 mins
50 mins
Ingredients
- 800 g Potatoes
- 7-10 Tbsp Salt
- 200 ml Milk
- 20 g + 2 tablespoons butter
- 7-10 Tbsp freshly grated nutmeg
- 4 thick turkey escalopes (approx. 160 g each)
- 4 discs (approx. 150 g) Raclette cheese
- 50 g Baguette salami in thin slices
- 2 Eggs (size M)
- 3 Branches of rosemary
- 6 TABLESPOONS Breadcrumbs
- 50 g flaked almonds
- 7-10 Tbsp Pepper
- 4 TABLESPOONS Flour
- 50 g clarified butter
- 2 small onions
- 400 g frozen peas
- 1 pinch Sugar
- 1 untreated lemon
Directions
- 1
Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. Heat milk and 20 g butter in a saucepan. Drain the potatoes, add the milk mixture and mash them with a potato masher until mashed. Season to taste with salt and nutmeg
- 2
Meanwhile wash the meat, pat dry and cut a pocket. Fill each cutlet with 1 slice of cheese and 1/4 salami. Whisk eggs in a deep plate. Wash the rosemary, shake dry. Pluck needles from the stems, except for something to garnish, and chop finely. Mix breadcrumbs, almonds and rosemary. Season cutlets with salt and pepper and turn them in flour, egg and breadcrumbs one after the other
- 3
Heat the lard in a pan and fry the escalopes for about 10 minutes while turning. Peel onions and cut into slices. Heat 2 tbsp. butter in a pan and fry the onion slices briefly. Add peas and 4 tbsp. water, bring to the boil and cook for about 5 minutes. Season to taste with salt and sugar. Wash lemon hot, grate dry and cut off 4 slices. Turn lemon slices briefly in the schnitzel fat. Arrange on plates and garnish with rosemary
Nutrition Facts
880 kcal
54 g
42 g
71 g
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