Stuffed Turkey Schnitzel with Raclette

Name: Stuffed Turkey Schnitzel with Raclette
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 medium-sized carrots; 1 small onion; 1 small zucchini; 4 TABLESPOONS oil, salt, pepper; 4 thin turkey escalopes (approx. 125 g each); 4 discs Raclette cheese (approx. 20 g each); 1 egg, 2-3 tablespoons flour; 6-7 TABLESPOONS Breadcrumbs; 7-10 Tbsp wooden skewers

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 medium-sized carrots
1 small onion
1 small zucchini
4 TABLESPOONS oil, salt, pepper
4 thin turkey escalopes (approx. 125 g each)
4 discs Raclette cheese (approx. 20 g each)
1 egg, 2-3 tablespoons flour
6-7 TABLESPOONS Breadcrumbs
7-10 Tbsp wooden skewers

Directions

1
Peel carrots and onion. Wash the carrots and zucchini. Dice everything finely and fry in 1 tbsp. hot oil for about 5 minutes. Season with salt and pepper. Take out and let cool down a little
2
Rinse cutlets, dab dry and beat very flat. Cover 1 cutlet half each with 1 tbsp. vegetables and 1 slice of cheese. Fold the other half over it and pin it down
3
Whisk egg, salt and pepper. Turn the schnitzel first in the flour, then in the egg and finally in the breadcrumbs. Press the breadcrumbs well
4
Heat 3 tablespoons of oil in a coated frying pan. Fry the escalopes on each side for 5-7 minutes on medium heat until golden brown. Fry the remaining vegetable cubes briefly. Arrange everything. Serve with roast potatoes or chips and salad
5
Drink: cold beer