Turkey schnitzel with cheese crust

For 4 people
  • 4 Turkey schnitzel (approx. 200 g each)
  • 1 Egg
  • Salt
  • pepper
  • 60 g Flour
  • 4 EL breadcrumbs
  • 4 EL grated Gouda cheese
  • 75 g mixed bacon
  • 2 leeks
  • 350 g Carrots
  • 1/4 l Vegetable stock (instant)
  • 30 g butter or margarine
  • 250 g whipped cream
  • grated zest and juice of 1 untreated orange
  • 1 Bund Parsley
  • Orange slices
45 minutes
light
1.
Wash the schnitzel and pat dry . Whisk the egg, salt and pepper together. Mix 30 g flour, breadcrumbs and cheese. Turn the schnitzel first in the egg, then in the cheese mixture. Cut the bacon into cubes and leave it in a pan without fat until crispy. Take the bacon out of the pan. Fry the schnitzel in it, turning, for about 15 minutes. In the meantime, clean and wash the leek and cut diagonally into rings. Peel the carrots, first into pieces, then slice lengthways. Cook the vegetables in the stock for about 10 minutes, drain and collect the cooking liquid. Melt the fat, add the remaining flour and sweat while stirring. Pour in the vegetable stock and cream and simmer for about 10 minutes over low heat. Season to taste with salt, pepper, orange juice and zest. Wash, pat dry and chop parsley. Add the bacon and parsley to the schnitzel and heat briefly. Arrange the vegetables, schnitzel and sauce on a plate. If necessary garnish with orange slices
1 person approx:
  • 810 kcal
  • 3400 kJ
  • 61 g protein
  • 45 g fat
  • 28 g carbohydrates

0 Comments

Leave A Comment