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🍽️ Crispy Turkey Schnitzel with Roasted Brussels Sprouts and Cheese Potato Sticks

645 kcal · 30 min · 4 servings

Ingredients

• 800 g Brussels sprouts
• salt
• 900 g waxy potatoes
• 4 tbsp olive oil
• 2 tsp dried rosemary
• 60 g sugar-free cornflakes
• 2 tbsp almond flour (15 g each)
• 2 eggs
• 500 g turkey breast fillet
• pepper
• 50 g Alpine cheese (45% fat in dry matter)

Instructions

1. 1. Remove the outer leaves from the Brussels sprouts and wash them thoroughly.
2. 2. Boil the Brussels sprouts in salted boiling water for 2 to 3 minutes.
3. 3. Remove the Brussels sprouts from the water and shock them immediately with cold water.
4. 4. Drain the Brussels sprouts and halve the heads lengthwise.
5. 5. Peel the potatoes and rinse them under running water.
6. 6. Cut the potatoes into sticks.
7. 7. Pat the potato sticks dry with a kitchen towel.
8. 8. Place the potato sticks in a bowl.
9. 9. Mix the potato sticks with 3 tablespoons of oil and 1 teaspoon of rosemary.
10. 10. Line a baking sheet with baking paper.
11. 11. Spread the potato sticks loosely on the baking sheet.
12. 12. Preheat the oven to 220 degrees Celsius (convection 200 degrees Celsius; gas mark 5).
13. 13. Bake the potato sticks in the preheated oven for about 15 minutes.
14. 14. Crumble the cornflakes and place them on a plate.
15. 15. Place the almond flour on a second plate.
16. 16. Whisk the eggs in a deep bowl.
17. 17. Pat the meat dry.
18. 18. Slice the meat into 8 pieces.
19. 19. Pound the meat slices slightly flatter between plastic wrap.
20. 20. Season the meat slices with salt and pepper.
21. 21. Coat the meat slices in the almond flour.
22. 22. Dip the meat slices through the whisked eggs.
23. 23. Finally, roll the meat slices in the cornflakes on both sides.
24. 24. Place the Brussels sprouts in a bowl.
25. 25. Season the Brussels sprouts with salt and pepper.
26. 26. Mix the Brussels sprouts with the remaining oil and rosemary.
27. 27. Grate the cheese finely.
28. 28. Remove the baking sheet from the oven briefly.
29. 29. Push the potato sticks slightly to the side.
30. 30. Place the Brussels sprouts on the sheet.
31. 31. Place the schnitzels next to the Brussels sprouts.
32. 32. Bake everything for 5 to 7 minutes.
33. 33. Remove the sheet again briefly.
34. 34. Sprinkle the potato sticks with the cheese.
35. 35. Bake them for another 5 to 7 minutes until the cheese has melted.
36. 36. Serve the turkey schnitzels with the Brussels sprouts and cheese potato sticks.

Nutrition per serving

• kcal: 645
• Protein: 53 g · Fett/Fat: 23 g · Carbs: 55 g