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🍽️ Crispy Turkey Cutlets with Fresh Beans and Tomatoes

529 kcal · 30 min · 4 servings

Ingredients

• 4 Turkey Schnitzels (á approx. 200 g)
• Salt
• Pepper (from the mill)
• 2 tbsp Flour
• 2 Eggs
• 8 tbsp Almond Flakes
• 2 Shallots
• 3 Tomatoes
• 400 g Green Beans
• 2 tbsp Butter
• 1 tbsp Ghee

Instructions

1. 1. Pour boiling water over the tomatoes.
2. 2. Let them sit for a moment and then peel off the skin.
3. 3. Cut the tomatoes into quarters and remove the core.
4. 4. Dice the tomato flesh.
5. 5. Peel the shallots and cut them into fine cubes.
6. 6. Heat one tablespoon of butter in a pan.
7. 7. Sauté the shallots until translucent.
8. 8. Add the diced tomatoes to the pan.
9. 9. Season the mixture with salt and pepper.
10. 10. Let the tomatoes simmer gently for about five minutes.
11. 11. Wash the beans thoroughly.
12. 12. Remove the ends and any tough fibers.
13. 13. Bring a pot of heavily salted water to a boil.
14. 14. Cook the beans in it for about eight minutes.
15. 15. Drain the beans.
16. 16. Shock them immediately with ice-cold water.
17. 17. Season the turkey cutlets with salt and pepper.
18. 18. Coat the cutlets in flour first.
19. 19. Then dip them into beaten egg.
20. 20. Press chopped almonds firmly onto the cutlets.
21. 21. Fry the cutlets in hot butter fat.
22. 22. Fry them for about three minutes on each side until golden brown.
23. 23. Toss the beans in the remaining butter.
24. 24. Heat the beans briefly.
25. 25. Serve the beans together with the tomatoes and the cutlets.

Nutrition per serving

• kcal: 529
• Protein: 60 g · Fett/Fat: 26 g · Carbs: 14 g