Turkey schnitzel in potato skin

Name: Turkey schnitzel in potato skin
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 8 thin turkey breast; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 TABLESPOONS red pesto (glass); 250 g Potatoes; 1 Egg yolk (size M); 2 Courgette; 2 red peppers; 1 Onion; 6 TABLESPOONS Oil; 1/8 l Vegetable broth (instant); 30 g Flour; 7-10 Tbsp Herbs

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

8 thin turkey breast
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 TABLESPOONS red pesto (glass)
250 g Potatoes
1 Egg yolk (size M)
2 Courgette
2 red peppers
1 Onion
6 TABLESPOONS Oil
1/8 l Vegetable broth (instant)
30 g Flour
7-10 Tbsp Herbs

Directions

1
Wash the turkey escalopes, dab dry, tap flatter, season with salt and pepper. Spread the pesto on top and fold over. Peel, wash and roughly grate the potatoes. Stir in egg yolk.
2
Season with salt. Clean and wash the zucchini and peppers and cut them into strips. Peel and finely chop the onion. Heat 1 tablespoon of oil in a saucepan. Fry vegetables and onion in it. Add stock, bring to the boil and simmer over a low heat for 10 minutes.
3
Turn the cutlets in flour, then press the potato rasp firmly all around. Heat 5 tablespoons of oil in a large pan. Fry the escalopes in it for about 10 minutes at low heat, turning them from time to time.
4
Arrange the schnitzel with the vegetables on plates. Garnish with herbs.