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🍽️ Crispy Turkey Cutlets with Fresh Tomato Salsa

384 kcal · 30 min · 4 servings

Ingredients

• 400 g potatoes
• 200 g turkey schnitzel
• salt
• pepper (from the mill)
• 1 egg
• 2 tbsp flour
• 4 tbsp breadcrumbs
• oil (for frying)
• 1 onion
• 2 garlic cloves
• 2 tbsp oil
• 800 g large tomatoes (1 can)
• salt
• pepper (from the mill)
• 1 pinch sugar

Instructions

1. 1. Do not peel the potatoes, but scrub them thoroughly under running water.
2. 2. Cut the potatoes into bite-sized wedges.
3. 3. Heat some oil in a large frying pan.
4. 4. Fry the potato wedges in golden brown for 10 to 15 minutes over medium heat.
5. 5. Turn the wedges several times while frying so they cook evenly.
6. 6. Season the finished potatoes with salt and pepper.
7. 7. Pound the turkey cutlet slightly flat to make it thinner.
8. 8. Divide the meat into smaller, manageable cutlets.
9. 9. Lightly season the individual pieces of meat with salt and pepper.
10. 10. Crack an egg onto a plate and whisk it with a fork.
11. 11. Put flour on the first plate and breadcrumbs on a second plate.
12. 12. Roll the cutlets first through the flour.
13. 13. Then dip the floured cutlets into the whisked egg.
14. 14. Finally press the cutlets firmly into the breadcrumbs so they stick well.
15. 15. Heat fresh oil in another frying pan.
16. 16. Fry the breaded cutlets for about 3 to 4 minutes on each side until golden yellow.
17. 17. Peel the onions and garlic.
18. 18. Finely chop the onions and garlic.
19. 19. Sweat the onion-garlic mixture in hot oil in a pot until translucent.
20. 20. Add the tomatoes and crush them with a potato masher.
21. 21. Season the salsa with salt, pepper, and a pinch of sugar.
22. 22. Bring the salsa to a boil.
23. 23. Let the salsa simmer for 10 minutes.
24. 24. Serve the hot cutlets with the fresh tomato salsa.

Nutrition per serving

• kcal: 384
• Protein: 20 g · Fett/Fat: 18 g · Carbs: 36 g