Breaded turkey schnitzel with onion sauce

Ingredients for 2 servings:

• 2 turkey schnitzels
• 3 tbsp breadcrumbs
• 1 egg(s)
• Salt and pepper from the mill
• 2 tbsp clarified butter
• 2 onions
• 2 tbsp clarified butter
• 1 tbsp flour, approx. 10 g
• 250 ml vegetable stock
• 1 tsp soy sauce
• 1 tbsp white wine
• 1 dashes lemon juice
• Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

simple, delicious everyday food.

For the sauce, peel the onions, halve them, and cut them into cubes or strips. Heat the clarified butter in a roasting pan and fry the onions until golden brown, stirring constantly. Set the pan aside, sprinkle the flour over the onions, and stir with a wooden spoon. Return the pan to the stovetop and brown the roux until light brown, stirring constantly. Set the pan aside again, deglaze the roux with the stock, and bring to a boil thoroughly. Add the soy sauce and white wine to the sauce. Lightly cover the onion sauce and simmer gently for about 10 minutes. Season with salt, pepper, and lemon juice. If the onion sauce has become too thick, thin with a little water. Lightly beat the turkey cutlets and season with salt and pepper. Crack the egg into a deep plate and beat it with a little milk. Place the breadcrumbs on a shallow plate. Coat the seasoned turkey cutlets first in the egg, then in the breadcrumbs, and press them down lightly. Heat the oil and fry the schnitzels for 4 minutes on each side. Serve the schnitzels in the hot sauce. Serve with potatoes, rice, or pasta.