Turkey schnitzel in caraway breading with buttered spaetzle and fried sage

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Mix 250 g flour in a bowl with 1 tsp salt. Add 2 eggs and approx. 200 ml water and beat everything by hand or with a perforated spoon to a smooth dough until the dough starts to bubble. The dough should be nice and thick, possibly add some more water.

2. 2

   Bring salted water to the boil in a wide saucepan. Put the dough in portions into a spaetzle press. Press into the water. Cook for 2-3 minutes, remove with a skimmer, drain on a sieve.

3. 3

   Lightly crush caraway seeds in a mortar and mix with the Panko. Wash the meat, dab dry. If necessary, knock flatter between 2 freezer bags. Season meat with salt and pepper. Whisk the remaining eggs.

4. 4

   Turn the escalopes one after the other first in the remaining flour, then in egg and finally in the Panko caraway breading, press lightly and chill.

5. 5

   Heat 4 tablespoons of clarified butter in portions in a large frying pan. Fry the escalopes in it in 2 portions on both sides over medium heat until golden brown. Remove the finished cutlets from the pan, drain them on kitchen paper and keep them warm.

6. 6

   Wash the sage, dab dry and remove the leaves. Heat the rest of the clarified butter in another pan, fry the sage briefly in it, add the spaetzle and season to taste with salt and pepper.

7. 7

   Wash the lemon, grate dry and cut into slices. Arrange schnitzel and spaetzle with lemon on plates.

Nutrition Facts

KCAL
640 kcal

CARBS
74 g

FATS
17 g

PROTEINS
47 g