Turkey burger de luxe

1.

Preheat the oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2). Wash and drain tomatoes, cucumber and lettuce. Cut tomatoes into thick slices. Thinly slice or slice the cucumber.

2.

Freezer bagscut open. Wash turkey schnitzel and pat dry with kitchen paper. Halve the schnitzel and place one each between the freezer bag film. Knock flat with a meat tenderizer.

3.

Cut the flatbreads horizontally and place them on a baking sheet lined with baking paper. Bake in the hot oven for about 5 minutes. Switch off the oven and remove the rolls. Remove the rolls from the baking sheet.

4.

Heat 2 tablespoons of oil in a large pan, fry 4 schnitzels in it, turning, for 2-3 minutes. Season the schnitzel with salt and pepper and place on the baking sheet with a spatula. Cover each with a cheese slice and put in the warm oven.

5.

Fry the other 4 schnitzels in the hot frying fat for 3–4 minutes and season with salt and pepper. Remove from pan and spread thinly with ketchup. Brush the bottom halves of the bread with the rest of the ketchup.

6.

Top with lettuce, cucumber, tomatoes and a turkey escalope each with cheese and ketchup. Sprinkle with fried onions and cover the top halves of the bread.