Stuffed turkey schnitzel with ribbon noodles

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean the spinach and wash it thoroughly. Peel garlic and chop finely. Clean and wash spring onions and cut into fine rings. Heat 1 tablespoon of oil in a pot. Sauté the spring onions, except for 1 tablespoon, and the garlic. Add the spinach dripping wet and let it fall together. Season with salt and pepper.

2. 2

   Put the spinach on a sieve and let it drip off. Wash the meat, dab dry and possibly tap flatter. Season with salt and pepper. Cut mozzarella into 4 slices. Spread the spinach on 1 half of each cutlet. Place the mozzarella on top. Overfold the cutlets and fix them with wooden skewers. Heat 2 tablespoons of oil in a pan. Fry the cutlets for about 10 minutes, turning them once. Prepare noodles in boiling salted water according to instructions on the packet. Peel and finely dice the onion. Heat 1 tablespoon of oil in a saucepan. Fry the onion in it.

3. 3

   Overfold the cutlets and fix them with wooden skewers. Heat 2 tablespoons of oil in a pan. Fry the cutlets for about 10 minutes, turning them once. Prepare noodles in boiling salted water according to instructions on the packet. Peel and finely dice the onion. Heat 1 tablespoon of oil in a saucepan. Fry the onion in it. Add tomatoes and chop a little. Stir in stock, bring to the boil and let it boil down a little. Season to taste with salt and pepper. Arrange noodles, turkey escalopes and sauce on plates. Sprinkle the rest of the spring onions on top. Garnish with parsley

4. 4

   Add tomatoes and chop a little. Stir in stock, bring to the boil and let it boil down a little. Season to taste with salt and pepper. Arrange noodles, turkey escalopes and sauce on plates. Sprinkle the rest of the spring onions on top. Garnish with parsley

Nutrition Facts

KCAL
620 kcal

CARBS
59 g

FATS
18 g

PROTEINS
55 g