Turkey escalope with Panko peanut breading

Name: Turkey escalope with Panko peanut breading
Yield: 1
Ingredients: 1 kg Potatoes; 1 Organic Lime; 1 red chilli pepper; 1 Onion; 1 small piece of ginger (1-2 cm); 2 TABLESPOONS Oil; 3 TABLESPOONS White wine vinegar; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 thin turkey escalopes (approx. 200 g each); 75 g salted peanuts; 75 g Panko (see tip); 2 Eggs; 3-4 Tbsp Flour; 4 TABLESPOONS clarified butter; 1 Cucumber

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

1 kg Potatoes
1 Organic Lime
1 red chilli pepper
1 Onion
1 small piece of ginger (1-2 cm)
2 TABLESPOONS Oil
3 TABLESPOONS White wine vinegar
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 thin turkey escalopes (approx. 200 g each)
75 g salted peanuts
75 g Panko (see tip)
2 Eggs
3-4 Tbsp Flour
4 TABLESPOONS clarified butter
1 Cucumber

Directions

1
For the potato salad, cover the potatoes and cook them in water for about 20 minutes. Drain, rinse and peel. Leave to cool.
2
##Lime## wash hot, dry and rub the peel. Squeeze the lime. ##Cut chilli## lengthwise, remove seeds, wash and cut into rings. Peel onion and ginger and chop finely.
3
Cut the potatoes into slices.
4
Fry the onion in hot oil. Add 200 ml water, vinegar and stock, bring to the boil and simmer for 2-3 minutes. Add lime juice, lime zest, ginger, chili, salt, pepper and about 1 teaspoon sugar. Pour hot over the potatoes, mix carefully and add at least
5
Leave to soak for 1 hour.
6
Wash the cutlets, dab dry, cut into thirds, possibly tap flatter. Finely chop the peanuts and mix with Panko. Whisk eggs, season with pepper. Turn schnitzel in flour first, shake off excess flour.
7
Then pull through the eggs, let them drip off a little. Finally turn in the pancreatic mixture, press lightly.
8
Heat 2 tablespoons of lard in two large pans. Fry the escalopes in them at medium heat on each side for 3-4 minutes.
9
Meanwhile, wash the cucumber, quarter it lengthwise, cut it into slices and fold it into the potato salad. Season salad again. Serve with the cutlets.