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🍽️ Mediterranean Turkey Schnitzels with Vegetable Risotto

600 kcal · 30 min · 4 servings

Mediterranean Turkey Schnitzels with Vegetable Risotto Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Clean the mushrooms if necessary with a kitchen towel and cut them into quarters.
  2. 2. Halve the onion, peel it, and dice it finely.
  3. 3. Rinse the zucchini and bell pepper under running water.
  4. 4. Cut the vegetables in half lengthwise, remove the ends, and core the bell pepper.
  5. 5. Dice the zucchini and the bell pepper.
  6. 6. Bring the vegetable broth to a boil in a pot.
  7. 7. Heat 2 tablespoons of oil in another pot over high heat.
  8. 8. Sauté the onion cubes for about 1 minute.
  9. 9. Add the cut vegetables and the rice.
  10. 10. Fry the mixture for another 3 minutes.
  11. 11. Add about one-third of the broth.
  12. 12. Simmer the risotto over medium heat for about 20 minutes, stirring frequently.
  13. 13. Gradually add more broth so that the rice is always slightly covered.
  14. 14. Continue until all the broth is used up and the rice is cooked.
  15. 15. Rinse the turkey fillets and pat them dry with a kitchen towel.
  16. 16. Slice the fillets horizontally to create schnitzels.
  17. 17. Season the schnitzels with salt all over.
  18. 18. Rub the spices evenly into the schnitzels.
  19. 19. Heat 2 tablespoons of oil in a pan over high heat.
  20. 20. Fry the schnitzels for about 3 minutes on all sides.
  21. 21. Remove the pan from the heat and let the schnitzels rest covered.
  22. 22. Rinse the parsley and shake it dry.
  23. 23. Finely chop the parsley.
  24. 24. Grate the Parmesan into the finished risotto.
  25. 25. Stir in the butter and the chopped parsley.
  26. 26. Season the risotto with salt and pepper to taste.
  27. 27. Plate the vegetable risotto.
  28. 28. Place the turkey schnitzels next to it.
  29. 29. Serve the dish and enjoy your meal!

Nutrition per serving