Stuffed turkey schnitzel with pesto and dried tomatoes to pea puree

Name: Stuffed turkey schnitzel with pesto and dried tomatoes to pea puree
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 250 g floury potatoes; 7-10 Tbsp Salt; 100 g frozen peas; 1 (approx. 150 g) thick turkey breast; 3 half dried tomatoes in oil; 2 TEASPOONS green pesto; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 1 Onion; 75 ml Milk; 10 g Butter or margarine; 7-10 Tbsp wooden skewers

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

250 g floury potatoes
7-10 Tbsp Salt
100 g frozen peas
1 (approx. 150 g) thick turkey breast
3 half dried tomatoes in oil
2 TEASPOONS green pesto
7-10 Tbsp Pepper
1 TABLESPOON Oil
1 Onion
75 ml Milk
10 g Butter or margarine
7-10 Tbsp wooden skewers

Directions

1
Peel, wash and quarter the potatoes. Cook in boiling salted water for about 20 minutes. Add peas to the potatoes about 5 minutes before the end of the cooking time. Wash cutlets and dab dry.
2
Cut a pocket into the schnitzel. Drain the tomatoes and cut into pieces. Mix with the pesto. Fill the schnitzel with the pesto and put it on a wooden skewer. Season schnitzel with salt and pepper.
3
Heat the oil in a pan. Fry the escalopes in it for about 4 minutes on each side. Peel onion and cut into thin rings. Add the onion rings to the schnitzel about 5 minutes before the end of the cooking time and fry until golden brown, turning.
4
Drain the potatoes and peas. Add milk and fat and mash coarsely to puree. Season to taste with salt and pepper. Arrange turkey escalope and puree on a plate, put onion rings on the escalope.