Stuffed turkey schnitzel with vegetable noodles

Name: Stuffed turkey schnitzel with vegetable noodles
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 thin turkey escalopes (150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4-5 Stem(s) Thyme; 1 small apple; 120 g Teewurst in a cup (e.g. Rügenwalder Mühle); 2 TABLESPOONS Oil; 250 g ribbon noodles; 1 Carrot; 1 small zucchini; 1/8 l Chicken bouillon (instant); 100 ml Calvados; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp wooden skewers

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 thin turkey escalopes (150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4-5 Stem(s) Thyme
1 small apple
120 g Teewurst in a cup (e.g. Rügenwalder Mühle)
2 TABLESPOONS Oil
250 g ribbon noodles
1 Carrot
1 small zucchini
1/8 l Chicken bouillon (instant)
100 ml Calvados
1-2 TABLESPOONS sauce thickener
7-10 Tbsp wooden skewers

Directions

1
Wash the turkey escalopes and dab them dry. Season with salt and pepper. Wash the thyme and, except for something to garnish, pluck the leaves from the stalks. Wash the apple, cut out the core.
2
Cut apple into 8 slices. Put 2 apple slices and 30 g Teewurst on each cutlet and sprinkle with some thyme. Fold the schnitzel half over and fix with wooden skewers. Heat oil in a pan.
3
Fry the turkey escalopes on each side for about 5 minutes. Meanwhile cook the noodles in boiling salted water according to the instructions on the packet. Peel the carrot. Wash and clean the vegetables and cut into thin, wide strips.
4
Add to the noodles shortly before the end of the cooking time. Remove the schnitzel from the pan. Keep warm. Add stock and Calvados and bring to the boil. Stir in sauce thickener, bring to the boil again and season with salt and pepper.
5
Drain the pasta and vegetables. Arrange meat, vegetable noodles and sauce on plates. Serve sprinkled with thyme and garnished.