Turkey escalope with chip crust

Name: Turkey escalope with chip crust
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g waxy potatoes (e.g. Linda); 250 g Tomatoes; 150 g frozen peas; 7-10 Tbsp Salt; 1/2 Kopf Lollo bianco Salat; 1 can(s) (212 ml; separation weight: 140 g) Vegetable corn; 250 g Salad cream with 40 % low-fat yoghurt; 250 g Whole milk yoghurt; 1 TABLESPOON White wine vinegar; 7-10 Tbsp white pepper; 1 pinch Sugar; 4 P; 1 egg (size M); 80 g Paprika Potato Chips; 2 TABLESPOONS Oil; 7-10 Tbsp Parsley

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g waxy potatoes (e.g. Linda)
250 g Tomatoes
150 g frozen peas
7-10 Tbsp Salt
1/2 Kopf Lollo bianco Salat
1 can(s) (212 ml; separation weight: 140 g) Vegetable corn
250 g Salad cream with 40 % low-fat yoghurt
250 g Whole milk yoghurt
1 TABLESPOON White wine vinegar
7-10 Tbsp white pepper
1 pinch Sugar
4 P
1 egg (size M)
80 g Paprika Potato Chips
2 TABLESPOONS Oil
7-10 Tbsp Parsley

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain potatoes, rinse with cold water and peel. Let them cool down. In the meantime, wash, clean, cut the tomatoes into eighths and cut them into pieces.
2
Cook the peas in boiling salted water for about 3 minutes. Drain, rinse with cold water, drain. Wash and clean the salad and cut into strips. Drain the corn. Mix salad cream, yoghurt and vinegar.
3
Season to taste with salt, pepper and sugar. Cut the potatoes into slices and mix with the prepared ingredients and the salad dressing. Season to taste with salt and pepper. Rinse cutlets, dab dry well, season with salt and pepper.
4
Whisk the egg in a deep dish. Crumble the crisps coarsely, also put them in a deep plate. Turn the schnitzel first in the egg, then in the chip crumbs, press well. Heat oil in a pan. Fry the escalopes on both sides for approx. 4 minutes on both sides over a low heat.
5
Serve schnitzel with salad and garnish with parsley.