🥗 Crispy Turkey Schnitzel with Fresh Colorful Salad

Name: Crispy Turkey Schnitzel with Fresh Colorful Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 0.5 head iceberg lettuce; 0.5 cucumber; 3 tomatoes; 1 yellow bell pepper; 2 tbsp white wine vinegar; salt; 1 pinch raw cane sugar; pepper; 1 level tsp mustard; 4 tbsp olive oil; 2 tbsp currant jelly; 4 turkey schnitzels (approx. 150 g each); 3 tbsp spelt whole wheat flour; 1 egg; 5 tbsp whole wheat breadcrumbs; 3 tbsp ghee; 1 lemon; 2 sprigs parsley (for garnish)

548 kcal · 30 min · 4 servings

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Ingredients

0.5 head iceberg lettuce
0.5 cucumber
3 tomatoes
1 yellow bell pepper
2 tbsp white wine vinegar
salt
1 pinch raw cane sugar
pepper
1 level tsp mustard
4 tbsp olive oil
2 tbsp currant jelly
4 turkey schnitzels (approx. 150 g each)
3 tbsp spelt whole wheat flour
1 egg
5 tbsp whole wheat breadcrumbs
3 tbsp ghee
1 lemon
2 sprigs parsley (for garnish)

Instructions

1. Thoroughly wash the salad greens, cucumber, tomatoes, and bell pepper under running water.
2. Tear the salad greens into bite-sized pieces and remove the tough core.
3. Slice the cucumber into thin rounds.
4. Remove the stem ends from the tomatoes and cut them into small cubes.
5. Halve the bell pepper, remove the seeds and core, and cut the flesh into cubes.
6. Whisk the vinegar with a quarter teaspoon of salt, sugar, and some pepper in a small bowl.
7. Add the mustard and gradually whisk in the oil.
8. Whisk vigorously with a whisk until a creamy emulsion forms.
9. Gently warm the currant jelly in a small saucepan.
10. Rinse the turkey schnitzels and pat them dry with kitchen paper.
11. Pound the schnitzels flat until they are thin.
12. Brush the schnitzels thinly with the warmed jelly.
13. Season the schnitzels with salt and pepper.
14. Dredge the schnitzels in flour until lightly coated.
15. Then dip the schnitzels into the beaten egg.
16. Press the schnitzels into the breadcrumbs to coat them.
17. Press the coating firmly to ensure it sticks well.
18. Heat clarified butter in a large frying pan.
19. Fry the schnitzels on each side for three to four minutes over medium heat until golden brown.
20. Remove the schnitzels from the pan and let them drain on kitchen paper.
21. Cut the lemon into wedges.
22. Wash the parsley and shake it dry.
23. Pluck the parsley leaves from the stems.
24. Place the turkey schnitzels on a plate and garnish with lemon wedges and parsley.
25. Toss the salad with the vinaigrette.
26. Serve the salad alongside the breaded turkey schnitzels.

Nutrition per serving

kcal: 548
Protein: 54 g · Fett/Fat: 26 g · Carbs: 24 g