Turkey schnitzel with chard-salami filling

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean and wash the chard, set aside 4 beautiful heart leaves for garnishing. Cut out the panicles from the remaining leaves and cut them into pieces about 2 cm long. Cut the green leaves into short strips.

2. 2

   Peel and finely dice the onion. Heat 1 tablespoon of oil in a frying pan. Sauté the diced onion while stirring until transparent. Add mangold green, season with salt and pepper. Steam until the chard has clearly collapsed.

3. 3

   Wash potatoes thoroughly and cook in boiling water for 15-20 minutes. Wash the meat, dab dry and season with salt and pepper. Fill slices of meat with salami and a part of mangold green.

4. 4

   Fold up and fix with wooden skewers. Heat butter, add chopped chard stalks, sauté briefly, add 100 ml broth, bring to the boil and stew for about 10 minutes. Add the rest of the mangold greens, warm up and season to taste with salt, pepper and mace.

5. 5

   Heat 2 tablespoons of oil in a frying pan. Fry the meat for about 5 minutes, turning it over. Pour in 200 ml stock, bring to the boil and let the meat simmer in the closed pan for 5-8 minutes. Heat 2 tablespoons of oil in a second pan.

6. 6

   Halve the potatoes according to size and fry in hot oil for about 5 minutes while turning. Season with salt. Arrange chard vegetables, meat and potatoes on plates and garnish with chard leaves.

Nutrition Facts

KCAL
560 kcal

CARBS
32 g

FATS
25 g

PROTEINS
49 g