Turkey schnitzel filled with chestnuts

Name: Turkey schnitzel filled with chestnuts
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Bread rolls from the previous day; 12 Chestnuts; 2 Gherkins; 50 g pickled capes (alternatively pickled red peppers); 50 g Butter or margarine; 4 Eggs; 1 pinch ground ginger; 50 g chopped almonds; 4 Turkey escalope (approx. 150 g each); 7-10 Tbsp Salt; 1 TABLESPOON Mustard; 4 (approx. 100 g) thin slices of ham; 50 ml Milk; 30 g Flour; 200 g Breadcrumbs; 4 TABLESPOONS Oil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Bread rolls from the previous day
12 Chestnuts
2 Gherkins
50 g pickled capes (alternatively pickled red peppers)
50 g Butter or margarine
4 Eggs
1 pinch ground ginger
50 g chopped almonds
4 Turkey escalope (approx. 150 g each)
7-10 Tbsp Salt
1 TABLESPOON Mustard
4 (approx. 100 g) thin slices of ham
50 ml Milk
30 g Flour
200 g Breadcrumbs
4 TABLESPOONS Oil

Directions

1
Soak rolls in cold water. Boil and peel the chestnuts and mash them with a fork. Cut gherkins and capers into fine cubes. Cream fat, stir in two eggs, add ginger, almonds, squeezed bread roll, cucumber, chestnuts and capes and mix.
2
Wash the meat, pat dry and tenderise by hand. Sprinkle one side of the meat with salt, spread with mustard, cover with ham and spread the filling on top of the escalopes.
3
Overfold the escalopes, fix them with wooden sticks and sprinkle with salt. Whisk remaining eggs and milk. Turn the stuffed schnitzels one after the other first in flour, then in the egg milk and finally in the breadcrumbs.
4
Heat oil in a pan and fry the escalopes in it from both sides for about 4 minutes. Serve with parsley potatoes, gherkin and pickled beetroot as desired.