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🍽️ Crispy Turkey Schnitzel with Salmon Ham and Vegetables

347 kcal · 30 min · 4 servings

Ingredients

• 200 g Carrots (2 Carrots)
• 250 g Zucchini (1 Zucchini)
• 3 Spring onions
• 320 g Turkey schnitzels (8 Turkey schnitzels)
• 4 Sprigs Sage
• 30 g Dried tomatoes (in oil)
• 4 Slices Salmon ham
• 2 tbsp Olive oil
• 0.5 Lemon
• Salt
• Pepper

Instructions

1. 1. Wash the carrots and peel them thoroughly.
2. 2. Wash the zucchini and remove the tough ends.
3. 3. Cut the carrots and the zucchini separately into very fine, thin strips.
4. 4. Wash the spring onions and slice them into thin rings.
5. 5. Place the turkey schnitzels between cling film or inside a freezer bag.
6. 6. Pound the schnitzels flat, either with a meat mallet or the bottom of a heavy pot.
7. 7. Wash the sage leaves and shake them dry.
8. 8. Carefully pluck twelve sage leaves from the stems.
9. 9. Drain the dried tomatoes.
10. 10. Cut the dried tomatoes into thin strips.
11. 11. Place one sage leaf on each turkey schnitzel.
12. 12. Place half a slice of salmon ham on the schnitzel.
13. 13. Secure the meat and topping with a toothpick.
14. 14. Finely chop the remaining sage.
15. 15. Heat one tablespoon of oil in a large frying pan.
16. 16. Fry the schnitzels over high heat for about one minute on each side to sear.
17. 17. Remove the seared schnitzels from the pan.
18. 18. Set the oven to approx. 100 degrees Celsius (fan 80 degrees, gas mark 1).
19. 19. Keep the schnitzels warm in the preheated oven.
20. 20. Wipe the used pan clean with kitchen paper.
21. 21. Heat the remaining oil in the same pan.
22. 22. Add the carrot strips and spring onion rings to the pan.
23. 23. Fry the vegetables over high heat, stirring, for one minute.
24. 24. Add the zucchini strips to the vegetables in the pan.
25. 25. Fry the vegetables for one more minute.
26. 26. Add the sliced dried tomatoes and the chopped sage.
27. 27. Squeeze two teaspoons of fresh lemon juice.
28. 28. Season the vegetables with salt, pepper, and the lemon juice.
29. 29. Distribute the vegetables onto the plates.
30. 30. Place the warm turkey schnitzels on top of the vegetables.
31. 31. Pour the meat juices from the pan over the schnitzels.

Nutrition per serving

• kcal: 347
• Protein: 44 g · Fett/Fat: 12 g · Carbs: 12 g