Turkey schnitzel in cornflakes shell

Name: Turkey schnitzel in cornflakes shell
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Potatoes; 500 g Carrots; 7-10 Tbsp Salt; 4 Turkey escalope (approx. 125 g each); 3 Eggs; 7-10 Tbsp Pepper; 110 - 125 g Cornflakes; 4 TABLESPOONS Oil; 1/2 bunch Parsley; 1/8 l Milk; 20-30 g Butter

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g Potatoes
500 g Carrots
7-10 Tbsp Salt
4 Turkey escalope (approx. 125 g each)
3 Eggs
7-10 Tbsp Pepper
110 - 125 g Cornflakes
4 TABLESPOONS Oil
1/2 bunch Parsley
1/8 l Milk
20-30 g Butter

Directions

1
Wash, peel and chop the potatoes and carrots. Put them in a pot with about 3/4 litre water and 2 teaspoons of salt, bring to the boil, cover and cook for about 15 minutes. Wash the turkey escalopes, dab dry and cut in half. Season eggs with salt and pepper and beat. Crush the cornflakes a little bit with your hands and put them on a plate. First turn the schnitzel in the egg, then press both sides onto the cornflakes. Heat the oil in a large pan and fry the escalopes over medium heat for about 5 minutes while turning them over.
2
Keep warm. Wash the parsley, dab dry and chop up to 4 leaves to garnish. Drain potato and carrot water. Add milk and butter to the vegetables and mash coarsely. Season to taste with salt. Arrange cutlets with mashed mashed potato and carrot on plates, sprinkle with parsley, garnish and serve.