Turkey-Nut-Schnitzel with carrots

Name: Turkey-Nut-Schnitzel with carrots
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 slightly thicker turkey escalopes (approx. 160 g each); 4 Stem(s) Thyme; 70 g Walnut kernels; 2 TABLESPOONS grated parmesan cheese; 3-4 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 kg Carrots; 1 TABLESPOON Sugar; 4 TABLESPOONS white balsamic vinegar; 1 package (400 g) Gnocchi; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Thyme and lemon

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 slightly thicker turkey escalopes (approx. 160 g each)
4 Stem(s) Thyme
70 g Walnut kernels
2 TABLESPOONS grated parmesan cheese
3-4 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 kg Carrots
1 TABLESPOON Sugar
4 TABLESPOONS white balsamic vinegar
1 package (400 g) Gnocchi
1 TABLESPOON Butter or margarine
7-10 Tbsp Thyme and lemon

Directions

1
Wash the schnitzel, dab dry, cut a deep pocket into it. Wash and chop the thyme. Chop the walnuts as well. Mix with parmesan and fill into the schnitzel pockets. Fry the schnitzels in 2-3 tablespoons of hot oil at medium heat, turning them carefully, for about 15 minutes. Season with salt and pepper. In the meantime peel and wash the carrots and cut them diagonally into small pieces.
2
Cook in boiling salted water for about 12 minutes, drain. Shortly before serving, pour into 1 tablespoon of hot oil, sprinkle with sugar and fry briefly. Deglaze with vinegar, bring to the boil briefly. Cook the gnocchi for about 2 minutes in bubbling salted water. Drain. Fry in hot fat until golden brown. Serve escalopes, gnocchi and vegetables in portions garnished with thyme and lemon