Turkey schnitzel \"Wiener Art\"

Name: Turkey schnitzel \"Wiener Art\"
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 giant cucumber; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 150 g ripened cream; 1 TABLESPOON Lemon juice; 4 Turkey escalope (approx. 175 g each); 1 Egg; 3-4 Tbsp Flour; 4-5 Tbsp Breadcrumbs; 6 TABLESPOONS Oil; 4-6 Stem(s) Parsley; 2 Garlic cloves; 2 TABLESPOONS Butter; 2 TABLESPOONS Capers (glass); 7-10 Tbsp untreated lemon

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 giant cucumber
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
150 g ripened cream
1 TABLESPOON Lemon juice
4 Turkey escalope (approx. 175 g each)
1 Egg
3-4 Tbsp Flour
4-5 Tbsp Breadcrumbs
6 TABLESPOONS Oil
4-6 Stem(s) Parsley
2 Garlic cloves
2 TABLESPOONS Butter
2 TABLESPOONS Capers (glass)
7-10 Tbsp untreated lemon

Directions

1
Wash the cucumber, peel if necessary and slice or cut into thin slices. Sprinkle with a little salt. Mix sour cream and lemon juice. Season with salt, pepper and 1 pinch of sugar. Mix with the cucumber, leave to stand
2
Wash the schnitzel, dab dry and tap flatter. Then cut in half and season with salt and pepper. Whisk egg and 1-2 tbsp. water. Turn the schnitzel first in the flour, then in the egg and finally in the breadcrumbs, press on. Fry escalopes in hot oil, preferably in 2 coated pans, at medium heat for 3-4 minutes on each side until golden brown
3
Wash the parsley and chop finely, except for a little bit. Peel and dice garlic and fry in hot butter until golden brown. Add capers and parsley and toss. Arrange schnitzel with the caper butter. Season to taste and add to the salad. Garnish with lemon and rest of parsley. Serving with: Boiled potatoes
4
Drink: cool white wine