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🍽️ Turkey Schnitzel Rolls with Pea-Potato Mash and Asparagus

844 kcal · 30 min · 4 servings

Ingredients

• 300 g floury cooking potatoes
• salt
• 300 g fresh green peas
• 150 ml hot milk
• 2 tbsp butter
• nutmeg (freshly grated)
• 4 turkey schnitzels (approx. 150 g each)
• 1 handful baby spinach
• 100 g green olives (pitted)
• 4 tbsp walnut kernels
• 4 tbsp dried cranberries
• 1 tbsp lime juice
• 1 tsp freshly grated ginger
• salt
• pepper (from the mill)
• 6 tbsp olive oil
• 250 ml poultry broth
• 500 g green asparagus
• 200 g green beans
• salt
• 1 tbsp sesame seeds

Instructions

1. 1. Peel the potatoes and cut them into small cubes.
2. 2. Boil the potato cubes in salted water for about 20 minutes until tender.
3. 3. Add the peas to the potatoes during the last 5 minutes of cooking.
4. 4. Drain the vegetables and let them sit for a moment to dry.
5. 5. Return the peas and potatoes to the pot.
6. 6. Mash the mixture until smooth.
7. 7. Stir in the milk and butter into the mash.
8. 8. Season the mash with salt and nutmeg.
9. 9. Keep the mash warm.
10. 10. Rinse the turkey schnitzels and pat them dry.
11. 11. Pound the schnitzels slightly to flatten them.
12. 12. Wash the spinach and spin it dry.
13. 13. Place the spinach on top of the turkey schnitzels.
14. 14. Drain the olives.
15. 15. Finely chop the olives, walnuts, and cranberries.
16. 16. Mix the chopped ingredients with lime juice, ginger, salt, and pepper.
17. 17. Spread the filling over the schnitzels.
18. 18. Roll up the schnitzels tightly.
19. 19. Secure the rolls with wooden skewers.
20. 20. Heat 2 tablespoons of oil in a pan.
21. 21. Fry the turkey rolls for 2 to 3 minutes on all sides over medium heat.
22. 22. Pour the broth into the pan.
23. 23. Cover the lid and braise the rolls for 15 to 20 minutes.
24. 24. Wash the asparagus and cut off the tough ends.
25. 25. Wash and trim the beans.
26. 26. Boil the asparagus and beans in boiling salted water for about 8 minutes until al dente.
27. 27. Drain the vegetables.
28. 28. Lightly salt the vegetables.
29. 29. Sprinkle sesame seeds over the vegetables.
30. 30. Spread the mash onto the plates.
31. 31. Remove the wooden skewers from the turkey rolls.
32. 32. Slice the rolls.
33. 33. Drizzle the slices with a little leftover olive oil.
34. 34. Serve the vegetables alongside.
35. 35. Optionally serve an apple filled with cranberries on the side.

Nutrition per serving

• kcal: 844
• Protein: 67 g · Fett/Fat: 45 g · Carbs: 42 g