Turkey schnitzel topped with banana and cream cheese

Ingredients for 3 servings:

• 3 turkey schnitzels
• 3 tbsp sunflower oil
• 2 tbsp mango chutney
• 300 g cream cheese
• 4 tbsp milk
• 2 bananas
• salt and pepper
• nutmeg
• Paprika powder
• curry powder
• 1 tbsp brandy or 1 – 2 dashes Worcestershire sauce

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 16 minutes; Total time approx. 1 hour 31 minutes

little work, deliciously fruity and with curry

Mix the oil with plenty of pepper, paprika, and nutmeg and marinate the turkey cutlets for 1 hour. Finely chop the mango chutney. Strain the cream cheese through a wire sieve into the mango chutney and mix both with the milk until smooth. Stir in 1/2 teaspoon of curry powder and the brandy (or Worcestershire sauce) and season with salt. Cut the bananas into slices about 5 mm thick. Fry the turkey cutlets for about 3 minutes on each side over medium heat. Place the finished cutlets on a heatproof plate or in a baking dish and season with salt. Arrange the banana slices on the cutlets and spread the cream cheese over them. Bake in the oven at 200°C or under the grill for about 10 minutes, until the cream cheese starts to develop light brown spots. Check frequently to make sure it doesn’t turn black! As a side dish, I recommend baguette or rice (preferably cooked in granulated broth instead of salt water) and salad (green salad or pepper and corn salad go well).