Turkey schnitzel au gratin with potato wedges
very easy
30 mins
30 mins
Ingredients
- 4 Turkey escalope (approx. 160 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 6 TABLESPOONS Oil
- 150 g diced lean ham
- 50 g Comté cheese
- 200 g Whipped cream
- 800 g new waxy potatoes
- 50 g lollo bianco
- 50 g Lamb's lettuce
- 12 cherry tomatoes
- 2 TABLESPOONS light balsamic vinegar
- 1 TEASPOON Mustard
- 1/2 TEASPOON Sugar
- 1-2 TEASPOONS Sea salt
- 7-10 Tbsp Grease
Directions
- 1
Wash the meat, dab dry. Season with salt and pepper. Heat 2 tablespoons of oil in a large frying pan. Fry the escalopes in it in 2 portions over high heat for 3-4 minutes on each side. Place the fried escalopes in a greased casserole dish. Fry the diced ham in the frying fat for 2-3 minutes until crispy. Drain on kitchen paper
- 2
Grate the cheese roughly. Whip the cream with the whisk of the hand mixer until stiff and spread it on the cutlets. Sprinkle schnitzel with cheese and ham cubes. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes
- 3
Wash the potatoes thoroughly, halve them and cut them into thin slices. Heat 2 tablespoons of oil in a large coated frying pan. Fry the potato slices in it at medium heat while turning for 10-15 minutes. Sprinkle with sea salt
- 4
In the meantime, clean, wash and drain the lettuce and pluck a little smaller if necessary. Wash tomatoes, grate dry and cut into quarters. Mix vinegar, mustard, some salt, pepper and sugar. Emulsify 2 tablespoons of oil
- 5
Arrange schnitzel and salad on plates. Drizzle salad with dressing. Serve with potato wedges
Nutrition Facts
720 kcal
34 g
39 g
56 g
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