Turkey schnitzel filled with chestnuts
- 1 rolls from the previous day
- 12 chestnuts
- 2 Pickled cucumbers
- 50 g pickled caps (alternatively pickled red peppers)
- 50 g Butter or margarine
- 4 Eggs
- 1 pinch ground ginger
- 50 g minced almonds
- 4 Turkey escalope (approx. 150 g each)
- Salt
- 1 EL Mustard
- 4 (approx. 100 g) thin slices of ham
- 50 ml Milk
- 30 g flour
- 200 g breadcrumbs
- 4 EL Oil
30 minutes
easy
- 1.
- Soak the rolls in cold water. Boil chestnuts, peel and mash with a fork. Finely dice the pickles and capers. Stir the fat until frothy, stir in two eggs, add the ginger, almonds, squeezed bread roll, cucumber, chestnuts and capers and mix.
- 2.
- Wash the meat, pat dry and pat it until tender with your hand. Sprinkle one side of the meat with salt, brush with mustard, cover with ham and spread the filling over the schnitzel.
- 3.
- Fold over the schnitzel, pin with wooden sticks and sprinkle with salt. Whisk the remaining eggs and milk together. Turn the filled schnitzel one after the other first in the flour, then in the egg milk and finally in the breadcrumbs.
- 4.
- Heat the oil in a pan and fry the schnitzel on both sides for about 4 minutes. Serve with parsley potatoes, pickled cucumber and pickled beetroot if you like.
1 person approx.:
- 950 kcal
- 3990 kJ
- 61 g protein
- 43 g fat
- 70 g carbohydrates
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