Turkey schnitzel with potato salad

Name: Turkey schnitzel with potato salad
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 750 g waxy potatoes; 1 red and green pepper; 1/2 Cucumber; 150 g Skimmed milk yoghurt; 100 g Salad Mayonnaise; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 TEASPOON Lemon juice; 100 ml Vegetable broth (instant); 4 Turkey escalope (approx. 175 g each); 1 Egg; 125 g Emmental or mountain cheese; 2 TABLESPOONS Flour; 2 TABLESPOONS Oil; 7-10 Tbsp Chervil and lemon slices

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

750 g waxy potatoes
1 red and green pepper
1/2 Cucumber
150 g Skimmed milk yoghurt
100 g Salad Mayonnaise
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 TEASPOON Lemon juice
100 ml Vegetable broth (instant)
4 Turkey escalope (approx. 175 g each)
1 Egg
125 g Emmental or mountain cheese
2 TABLESPOONS Flour
2 TABLESPOONS Oil
7-10 Tbsp Chervil and lemon slices

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Then drain, rinse and peel the potatoes. Let the potatoes cool down. Clean, wash and cut the peppers into small pieces.
2
Wash and quarter the cucumber and cut it into slices. Stir yoghurt and mayonnaise until smooth. Season with salt, pepper, sugar and lemon juice. Cut the potatoes into slices. Heat the stock, pour over the potatoes and let it soak through a little.
3
Add the paprika, cucumber and the salad dressing to the potato. Mix everything carefully and let it stand for 30 minutes. In the meantime, wash the turkey escalopes and pat them dry. Season with salt and pepper.
4
Whisk the egg and 2 tablespoons of water. Grate cheese finely. Turn the schnitzel first in the flour, then in the egg and finally in cheese. Heat oil in a coated pan. Fry the escalopes for about 5 minutes on each side.
5
Season salad again. Arrange on a plate with the escalopes. Garnish as desired with lemon and chervil.