Turkey schnitzel with Panko peanut breading and potato salad

Name: Turkey schnitzel with Panko peanut breading and potato salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Potatoes; 1 (approx. 400 g) Cucumber; 150 ml Vegetable broth; 1 piece(s) (approx. 1 cm) Ginger Root; 1 Organic Lime; 1 red chilli pepper; 50 ml white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 2-3 TABLESPOONS Olive oil; 75 g salted peanuts; 75 g Panko (Japanese style breadcrumbs); 2 Eggs (size M); 12 (à 50 g) small turkey escalopes; 3 TABLESPOONS Flour; 30 g clarified butter; 7-10 Tbsp Lime slices and chillies

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Potatoes
1 (approx. 400 g) Cucumber
150 ml Vegetable broth
1 piece(s) (approx. 1 cm) Ginger Root
1 Organic Lime
1 red chilli pepper
50 ml white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sugar
2-3 TABLESPOONS Olive oil
75 g salted peanuts
75 g Panko (Japanese style breadcrumbs)
2 Eggs (size M)
12 (à 50 g) small turkey escalopes
3 TABLESPOONS Flour
30 g clarified butter
7-10 Tbsp Lime slices and chillies

Directions

1
Wash the potatoes thoroughly and cook in boiling water for about 20 minutes. Drain, rinse and peel. Cut potatoes into slices. Wash cucumber, cut off ends. Quarter cucumber lengthwise and cut into pieces. Heat up the stock.
2
Peel ginger and grate finely. Wash the lime thoroughly, peel with a julienne chiseler and squeeze the juice of the lime. Wash the chilli pepper and cut into rings. Mix stock, lime juice and peel, ginger, chilli, vinegar, salt, pepper and sugar. Fold in the oil. Pour over the potatoes and leave to stand for about 1 1/2 hours. Chop peanuts very finely and mix with Panko. Whisk eggs. Wash cutlets, dab dry and season with salt and pepper. Turn escalopes first in flour, then in egg and finally in peanut-panko mixture. Heat clarified butter in two portions in a pan and fry the escalopes in two portions on each side for about 2 minutes at medium heat. Keep warm.
3
Chop peanuts very finely and mix with Panko. Whisk eggs. Wash cutlets, dab dry and season with salt and pepper. Turn escalopes first in flour, then in egg and finally in peanut-panko mixture. Heat clarified butter in two portions in a pan and fry the escalopes in two portions on each side for about 2 minutes at medium heat. Keep warm. Season the salad again and arrange with the cutlets. Garnish with lime wedges and chilli pepper
4
waiting time 1 1/4 hours