← All recipes

🍽️ Crispy Turkey Schnitzels on Romaine Salad with Lemon Yogurt Dressing

404 kcal · 30 min · 4 servings

Ingredients

• 60 g Parmesan (1 pcs)
• 0.5 Bio-Zitrone
• 1 Knoblauchzehe
• 125 g Joghurt (3,5 % Fett)
• 6 tbsp Milch (1,5 % Fett)
• 2 tbsp Salatcreme
• 1 tsp medium-hot mustard
• 3 tbsp olive oil
• 2 tsp Worcestersauce
• salt
• pepper
• 1 pinch Zucker
• 450 g Römersalatherz
• 2 slices Vollkorntoast
• 600 g Putenschnitzel (4 Putenschnitzel)

Instructions

1. 1. Finely grate half of the Parmesan cheese.
2. 2. Shave the other half of the Parmesan into very thin slices.
3. 3. Rinse the half lemon under hot water.
4. 4. Dry the lemon and finely grate the zest.
5. 5. Squeeze the lemon.
6. 6. Measure out 2 tablespoons of lemon juice.
7. 7. Pour the lemon juice into a large bowl.
8. 8. Peel the garlic clove.
9. 9. Press the garlic through a press directly into the lemon juice.
10. 10. Add the yogurt to the bowl.
11. 11. Add the milk to the bowl.
12. 12. Add the salad cream to the bowl.
13. 13. Add the mustard to the bowl.
14. 14. Add 2 tablespoons of olive oil to the bowl.
15. 15. Add the grated Parmesan to the bowl.
16. 16. Whisk the mixture until smooth.
17. 17. Season the dressing with Worcestershire sauce.
18. 18. Season the dressing with salt.
19. 19. Season the dressing with pepper.
20. 20. Add 1 pinch of sugar to the dressing.
21. 21. Wash the romaine lettuce hearts.
22. 22. Remove the hard stems from the lettuce.
23. 23. Dry the lettuce in a salad spinner.
24. 24. Cut the lettuce into strips about 2 cm wide.
25. 25. Toast the bread slices in a toaster.
26. 26. Cut the toast slices into cubes about 2 cm in size.
27. 27. Rinse the turkey schnitzels.
28. 28. Dry the turkey schnitzels with kitchen paper.
29. 29. Rub the turkey schnitzels with salt.
30. 30. Rub the turkey schnitzels with pepper.
31. 31. Rub the turkey schnitzels with the grated lemon zest.
32. 32. Brush a grill pan with the remaining oil.
33. 33. Heat the grill pan.
34. 34. Place the turkey schnitzels in the hot pan.
35. 35. Grill the schnitzels over high heat.
36. 36. Grill each side for 2 to 3 minutes.
37. 37. Remove the schnitzels from the pan.
38. 38. Let the schnitzels cool down slightly.
39. 39. Cut the lukewarm schnitzels into bite-sized pieces.
40. 40. Mix the romaine lettuce with the yogurt dressing.
41. 41. Sprinkle the salad with the toast cubes.
42. 42. Sprinkle the salad with the shaved Parmesan slices.
43. 43. Place the schnitzel pieces on top of the salad.
44. 44. Serve the dish.

Nutrition per serving

• kcal: 404
• Protein: 45 g · Fett/Fat: 18 g · Carbs: 13 g