Turkey cordon bleu with red cabbage
easy
50 mins
50 mins
Ingredients
- 1 pack of (8 pieces) Raw dumplings (for 0,5 l liquid)
- 75 g streaky smoked bacon
- 1 Onion
- 3 Cloves
- 1 glass (720 ml) Red cabbage
- 3 TABLESPOONS Applesauce (from the glass)
- 3 TABLESPOONS Red wine vinegar
- 7-10 Tbsp Salt
- 1 collar Chives
- 4 Turkey escalope (approx. 200 g each)
- 4 (à 15 g) thin slices of raw ham
- 4 discs (20 g each) Gouda cheese
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Flour
- 1 Egg
- 2 TABLESPOONS Breadcrumbs
- 20 g Butter or margarine
- 1/2 bunch Parsley
- 7-10 Tbsp wooden skewers
Directions
- 1
For the dumplings, stir the contents of the package into 1/2 litre of cold water and leave to swell for 10 minutes. Cut the bacon into cubes and drain in a pan without fat. Peel onion and lard with cloves.
- 2
Add red cabbage and onion to the bacon. Add applesauce and vinegar and braise for about 30 minutes. Form 8 dumplings from the potato mixture. Put them in plenty of boiling salted water and let them simmer at low heat for 20 minutes.
- 3
In the meantime, wash the chives and cut into small rolls. Wash the cutlets, dab dry and tap flat a little. Cover with a slice of ham and cheese. Put some chive rolls on top.
- 4
Fold the schnitzel and stick them together with wooden skewers. Season schnitzel with salt and pepper. Turn first in flour, then in whisked egg and finally in breadcrumbs. Fry escalopes in hot fat on each side for about 8 minutes until golden brown.
- 5
Serve with red cabbage and dumplings. Chop parsley and sprinkle over the dumplings.
Nutrition Facts
850 kcal
56 g
35 g
70 g
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