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🍽️ Crispy Turkey Schnitzels with Leek Lasagna and Rice

820 kcal · 30 min · 4 servings

Ingredients

• 640 g thin turkey schnitzels (4 thin turkey schnitzels)
• 4 tbsp flour
• 1 egg
• 2 tbsp milk
• 100 g breadcrumbs
• vegetable oil (for frying)
• 2 unpeeled lemons
• salt
• pepper (from the mill)
• 200 g lasagna sheets
• 450 g leek (the white and light green parts)
• 250 g mozzarella
• 200 ml milk
• 20 g flour
• 1 tbsp butter
• salt
• pepper
• nutmeg
• 50 g coarsely grated Gouda
• 200 g long-grain rice
• 300 g mixed frozen vegetables (peas, carrots...)
• 2 tbsp butter
• salt
• pepper (from the mill)
• 4 fresh egg yolks
• 4 tbsp Hollandaise sauce (ready-made product)

Instructions

1. 1. Rinse the meat under cold water and pat it completely dry with a kitchen towel.
2. 2. Pound the meat slightly flat with a meat mallet to make it more tender.
3. 3. Season the meat on both sides with salt and pepper.
4. 4. Coat the schnitzels in flour first and shake off any excess flour.
5. 5. Dip the schnitzels into the whisked egg mixed with milk.
6. 6. Then coat the schnitzels in breadcrumbs and press the coating firmly onto the meat.
7. 7. Heat oil in a large frying pan over medium heat.
8. 8. Fry the schnitzels in it until golden brown and crispy on both sides.
9. 9. Slice the lemon into thin rounds.
10. 10. Garnish the finished schnitzels with the lemon slices.
11. 11. Wash the leek thoroughly and remove the hard ends.
12. 12. Cut the leek into pieces approximately four centimeters long.
13. 13. Quarter the leek pieces lengthwise.
14. 14. Melt butter in a pot over medium heat.
15. 15. Stir flour into the butter and roast it until golden yellow.
16. 16. Deglaze the mixture with milk and stir well.
17. 17. Bring the sauce to a brief boil.
18. 18. Reduce the heat and simmer the sauce until thick and creamy for about twenty minutes.
19. 19. Season the béchamel sauce with nutmeg, salt, and pepper to taste.
20. 20. Slice the mozzarella into very thin slices.
21. 21. Grease a lasagna dish with a little butter or oil.
22. 22. Layer lasagna sheets, leek pieces, mozzarella, and béchamel sauce alternately in the dish.
23. 23. Finish the layering with a lasagna sheet.
24. 24. Top the final layer with the remaining mozzarella slices.
25. 25. Pour the remaining béchamel sauce evenly over the top.
26. 26. Sprinkle some grated cheese over the lasagna.
27. 27. Preheat the oven to 180 degrees Celsius.
28. 28. Bake the lasagna at 180 degrees Celsius for about thirty minutes.
29. 29. Rinse the rice in a sieve under running water.
30. 30. Place the rice in a pot with double the amount of lightly salted water.
31. 31. Bring the rice to a boil.
32. 32. Reduce the heat to the lowest setting and let the rice steam covered for about twenty minutes.
33. 33. Cook the vegetables according to the instructions on the package.
34. 34. Season the cooked vegetables with salt and pepper.
35. 35. Stir a little butter into the vegetables.
36. 36. Mix the vegetables with the cooked rice.
37. 37. Plate the vegetable rice on the dishes.
38. 38. Place a turkey schnitzel on top of the rice.
39. 39. Place a raw egg yolk on each schnitzel.
40. 40. Add some hollandaise sauce over the egg yolk.

Nutrition per serving

• kcal: 820
• Protein: 48 g · Fett/Fat: 32 g · Carbs: 78 g