Turkey schnitzel in parmesan shell

Name: Turkey schnitzel in parmesan shell
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Turkey escalope (approx. 200 g each); 50 g grated parmesan cheese; 4 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Flour; 1 Egg; 20 g Butter or margarine; 800 g Potatoes; 3 TABLESPOONS Oil; 650 g Broccoli; 1 Onion; 100 ml Vegetable broth (instant); 1 package (500 g) chunky tomatoes; 2 Tomatoes; 2 TABLESPOONS Fresh cream; several sheets Parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Turkey escalope (approx. 200 g each)
50 g grated parmesan cheese
4 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Flour
1 Egg
20 g Butter or margarine
800 g Potatoes
3 TABLESPOONS Oil
650 g Broccoli
1 Onion
100 ml Vegetable broth (instant)
1 package (500 g) chunky tomatoes
2 Tomatoes
2 TABLESPOONS Fresh cream
several sheets Parsley

Directions

1
Wash the schnitzel and dab dry. Mix cheese and breadcrumbs. Season meat with salt and pepper. Turn first in the flour, then in the beaten egg and finally in the cheese and breadcrumbs mixture.
2
Fry escalopes in hot fat while turning for 15 to 20 minutes. In the meantime, peel and wash the potatoes and cut them into thin slices. Fry in two tablespoons of hot oil for about 15 minutes until golden brown.
3
Season with salt and pepper. Clean and wash the broccoli and cut into florets. Peel and finely chop the onion. Fry in the remaining oil, add broccoli and cook briefly. Add broth and tomato pulp and cook for eight to ten minutes.
4
Wash, clean and dice the tomatoes. Add to vegetables and stir in crème fraiche. Season vegetables with salt and pepper. Arrange one cutlet each with fried potatoes and vegetables on a plate.
5
Garnish with parsley leaves.