Turkey schnitzel on colorful potato salad

Name: Turkey schnitzel on colorful potato salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 1 red and green pepper; 1/2 (approx. 250 g) Cucumber; 150 g Yoghurt; 2-3 tablespoons (approx. 50 g) Salad Mayonnaise; 7-10 Tbsp salt, white pepper, sugar; 1 TEASPOON Lemon juice; 150 ml Vegetable broth (instant); 4 Turkey escalope (approx. 175 g each); 4 TSP Mustard or horseradish; 1 Egg; 2 TABLESPOONS Flour for turning; 7-10 Tbsp Breadcrumbs; 2 TABLESPOONS Oil; 7-10 Tbsp Chervil and lemon

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg waxy potatoes
1 red and green pepper
1/2 (approx. 250 g) Cucumber
150 g Yoghurt
2-3 tablespoons (approx. 50 g) Salad Mayonnaise
7-10 Tbsp salt, white pepper, sugar
1 TEASPOON Lemon juice
150 ml Vegetable broth (instant)
4 Turkey escalope (approx. 175 g each)
4 TSP Mustard or horseradish
1 Egg
2 TABLESPOONS Flour for turning
7-10 Tbsp Breadcrumbs
2 TABLESPOONS Oil
7-10 Tbsp Chervil and lemon

Directions

1
Wash the potatoes and cook for about 20-25 minutes. Then drain, rinse and peel. Let the potatoes cool down
2
In the meantime, clean and wash the peppers and cut them into small pieces. Wash the cucumber, quarter it lengthwise and cut into slices
3
Stir yoghurt and mayonnaise until smooth. Season with salt, pepper, sugar and lemon juice
4
Cut the potatoes into slices. Heat the stock, pour over the potatoes and let it soak through a little. Add paprika, cucumber and yoghurt sauce to the potatoes. Mix everything and let it stand for about 15 minutes
5
Wash the turkey escalopes and pat dry, season and spread with mustard or horseradish. Beat the egg well. Turn the escalopes first in flour, then in the egg and finally in breadcrumbs.
6
Heat the oil in a frying pan. Fry the escalopes for about 5 minutes on each side
7
Season salad again and arrange on a plate with the escalopes. Garnish as desired with lemon slices and chervil