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🍽️ Crispy Turkey Schnitzels with Grilled Tomatoes and Vegetable Wrap

485 kcal · 30 min · 4 servings

Crispy Turkey Schnitzels with Grilled Tomatoes and Vegetable Wrap Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius with fan.
  2. 2. Take the butter out of the fridge to let it soften.
  3. 3. Peel the kohlrabi and carrots.
  4. 4. Cut the vegetables into cubes with about 2.5 centimeter side length.
  5. 5. Put the vegetable cubes into a pot.
  6. 6. Cover the vegetables with salted water so they are just submerged.
  7. 7. Cover the pot and bring the water to a boil.
  8. 8. Cook the vegetables for about 15 minutes over medium heat.
  9. 9. Rinse the turkey meat.
  10. 10. Pat the meat dry with kitchen paper.
  11. 11. Cut the meat into two equal, flat schnitzels.
  12. 12. Put the cornflakes into a bowl.
  13. 13. Crush the cornflakes into small pieces with your hands.
  14. 14. Put the yogurt into a deep plate.
  15. 15. Add salt and half of the Café-de-Paris seasoning (a spicy herb butter mix) to the yogurt.
  16. 16. Mix the ingredients in the yogurt well.
  17. 17. Turn the turkey schnitzels in the yogurt so they are completely covered.
  18. 18. Roll the schnitzels in the crushed cornflakes.
  19. 19. Press the coating firmly onto the schnitzels.
  20. 20. Wash the tomatoes.
  21. 21. Remove the stem and seeds from the tomatoes.
  22. 22. Cut the tomatoes in half crosswise.
  23. 23. Put the breadcrumbs into a clean bowl.
  24. 24. Add the softened butter and two pinches of salt to the breadcrumbs.
  25. 25. Mix the ingredients well.
  26. 26. Distribute the breadcrumb mixture evenly over the tomato halves.
  27. 27. Clean the bowl.
  28. 28. Place the turkey schnitzels and tomatoes on a baking sheet.
  29. 29. Bake the schnitzels and tomatoes in the oven for about 12 to 14 minutes.
  30. 30. Bake them until golden brown and crispy.
  31. 31. Drain the cooked vegetables.
  32. 32. Add the remaining Café-de-Paris seasoning and half of the cream cheese amount to the vegetables.
  33. 33. Mix the ingredients roughly with a hand mixer or a sturdy whisk.
  34. 34. Season the vegetable mixture with salt and pepper.
  35. 35. Wash the chives.
  36. 36. Dry the chives.
  37. 37. Cut the chives into fine rings.
  38. 38. Put the remaining cream cheese into the clean bowl.
  39. 39. Mix the cream cheese with the chives.
  40. 40. Add 2 tablespoons of water if the mixture is too thick.
  41. 41. Season the cream cheese mixture with salt and pepper.
  42. 42. Lay out the wraps flat.
  43. 43. Spread the cream cheese-vegetable mixture onto the wraps.
  44. 44. Roll up the wraps carefully.
  45. 45. Cut the wraps into 2, 3, or 4 pieces as desired.
  46. 46. Arrange the wraps on plates.
  47. 47. Carefully take the turkey schnitzels and tomatoes out of the oven.
  48. 48. Place them next to the vegetable wraps.
  49. 49. Serve the schnitzels and tomatoes with the chive dip.
  50. 50. Enjoy your meal!

Nutrition per serving