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🍽️ Crispy Turkey Cutlets with Potato Pancakes and Raisin Spinach

376 kcal · 30 min · 4 servings

Ingredients

• 750 g Potatoes (mostly waxy)
• smooth Parsley
• Salt
• Pepper from the mill
• 6 tbsp Olive oil
• 1 Onion
• 1 Clove of garlic
• 750 g Leaf spinach
• 2 tbsp Raisins
• 150 g Turkey schnitzel (a 4 Turkey schnitzel)

Instructions

1. 1. Preheat the oven to 100 degrees. Use gas level 1 to 2 or convection (fan) setting of 80 degrees.
2. 2. Peel the potatoes and wash them thoroughly.
3. 3. Grate the potatoes coarsely using a grater.
4. 4. Rinse the parsley and shake it dry.
5. 5. Pluck the parsley leaves off the stems.
6. 6. Mix the grated potatoes with the parsley leaves.
7. 7. Season the potato and parsley mixture with salt and pepper.
8. 8. Heat 4 tablespoons of olive oil in batches in a non-stick frying pan.
9. 9. Fry 8 small potato pancakes (rostis) from the potato mixture until golden brown.
10. 10. Place the finished potato pancakes on kitchen paper to absorb excess oil.
11. 11. Keep the potato pancakes warm in the preheated oven.
12. 12. Peel the onion and the garlic.
13. 13. Dice the onion and garlic into small pieces.
14. 14. Wash the spinach thoroughly and remove any wilted leaves.
15. 15. Heat 1 tablespoon of olive oil in a pot.
16. 16. Sauté the onions and garlic in the hot oil.
17. 17. Add the washed spinach to the pot.
18. 18. Let the spinach simmer for 5 minutes.
19. 19. Fold the raisins into the simmered spinach.
20. 20. Season the spinach to taste with salt and pepper.
21. 21. Season the turkey cutlets with salt and pepper.
22. 22. Heat the remaining olive oil in a frying pan.
23. 23. Fry the turkey cutlets for 5 minutes on each side.
24. 24. Serve the cutlets together with the potato pancakes and the spinach.

Nutrition per serving

• kcal: 376
• Protein: 19 g · Fett/Fat: 16 g · Carbs: 37 g