🍽️ Crispy Turkey Schnitzel Towers on Creamy Pesto Mashed Potatoes

Name: Crispy Turkey Schnitzel Towers on Creamy Pesto Mashed Potatoes
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g turkey breast fillet; salt; pepper; 1 tbsp flour; 4 tomatoes; 2 tbsp rapeseed oil; 400 g floury potatoes (7 floury potatoes); 125 g Gouda (30% fat in dry matter); 100 ml milk (1.5% fat); 2 tbsp light pesto

521 kcal · 30 min · 4 servings

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Ingredients

500 g turkey breast fillet
salt
pepper
1 tbsp flour
4 tomatoes
2 tbsp rapeseed oil
400 g floury potatoes (7 floury potatoes)
125 g Gouda (30% fat in dry matter)
100 ml milk (1.5% fat)
2 tbsp light pesto

Instructions

1. Rinse the turkey fillet under cold water.
2. Pat the meat completely dry with kitchen paper.
3. Cut the fillet into 12 equal, thin cutlets.
4. Season the cutlets with salt and pepper.
5. Place the flour on a large plate.
6. Coat the cutlets in the flour until fully covered.
7. Wash the tomatoes thoroughly.
8. Cut out the hard stem areas in a wedge shape.
9. Cut each tomato into 4 thick slices.
10. Heat 1 tablespoon of oil in a large frying pan.
11. Fry 6 cutlets over medium heat.
12. Fry the cutlets for 3 minutes on each side until golden brown.
13. Remove the fried cutlets from the pan and set them aside.
14. Add the remaining oil to the hot pan.
15. Finish frying the remaining cutlets in the same way.
16. Remove all cutlets from the pan.
17. Fry the tomato slices in the remaining cooking juices.
18. Fry the tomatoes for 1 minute per side.
19. Remove the tomatoes and let them cool slightly.
20. Wash and peel the potatoes.
21. Cut the potatoes into quarters.
22. Cook the potatoes in boiling salted water with the lid on for 20 minutes.
23. Grate the cheese finely using a box grater while waiting.
24. Stack 4 tomato slices and 3 cutlets alternately to form a tower.
25. Repeat this until you have 4 towers.
26. Secure each tower with a wooden skewer.
27. Place the towers in a baking dish.
28. Generously sprinkle the grated cheese over the towers.
29. Preheat the oven to 180 °C (fan 160 °C, gas mark 2-3).
30. Bake the towers in the oven for 7 to 9 minutes.
31. Heat the milk in a small saucepan.
32. Drain the potatoes.
33. Place the pot with potatoes on the turned-off hob.
34. Mash the potatoes finely with a potato masher.
35. Stir the hot milk and pesto into the potatoes.
36. Season the mash with salt and pepper to taste.
37. Serve the mash with the schnitzel towers.

Nutrition per serving

kcal: 521
Protein: 51 g · Fett/Fat: 24 g · Carbs: 21 g