Turkey schnitzel au gratin with cheese dip

Name: Turkey schnitzel au gratin with cheese dip
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g young leaf spinach; 1 Onion; 1 Garlic clove; 8 discs Bacon (à approx. 10 g); 7-10 Tbsp Pepper; 7-10 Tbsp freshly grated nutmeg; 100 g Cheddar cheese; 100 g Double cream cream cheese; 2 TABLESPOONS ripened cream; 4 Turkey escalope (approx. 150 g each); 7-10 Tbsp Salt; 4 TABLESPOONS Sunflower oil; 7-10 Tbsp Oil

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g young leaf spinach
1 Onion
1 Garlic clove
8 discs Bacon (à approx. 10 g)
7-10 Tbsp Pepper
7-10 Tbsp freshly grated nutmeg
100 g Cheddar cheese
100 g Double cream cream cheese
2 TABLESPOONS ripened cream
4 Turkey escalope (approx. 150 g each)
7-10 Tbsp Salt
4 TABLESPOONS Sunflower oil
7-10 Tbsp Oil

Directions

1
Sort the spinach, wash and drain. Peel onion and garlic and dice finely. Leave the bacon out in a pan in portions while turning, and remove. Briefly fry the onion and garlic in the bacon fat until translucent.
2
Add the spinach and let it collapse. Season to taste with pepper and nutmeg. Grate the cheddar roughly. Mix cream cheese, cheddar, sour cream and spinach.
3
Wash the meat, dab dry and season with salt. Heat 4 tablespoons of oil in portions in a frying pan. Fry the escalopes for about 4 minutes while turning. Place the escalopes side by side on an oiled baking tray.
4
First add cheese mixture, then bacon. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 7-8 minutes. Remove from the oven and serve. Baguette bread tastes good with it.