Turkey schnitzel topped with carrot and onion sauce

Ingredients for 4 servings:

• 4 turkey schnitzels
• 2 cups breadcrumbs
• 1 egg(s)
• salt and pepper
• n. B. Oil for frying
• 400 g carrot(s), sliced
• 1 vegetable onion(s), cut into rings
• 1 onion(s), red, cut into rings
• 150 ml vegetable stock
• 200 ml cream or Cremefine
• 150 g cheese of your choice (e.g. Emmental, Gouda), grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Lightly season the turkey cutlets with salt and pepper and coat with egg and breadcrumbs. Fry in a pan with a little oil, then remove from the pan. Add the onions to the still-hot fat and sauté. Then add the carrots and fry briefly. Top with vegetable stock so that the vegetables are covered and simmer for about 20 minutes. Then top up with cream and bring back to a boil briefly. Place the turkey cutlets in a casserole dish and pour the carrot and onion sauce over them. Sprinkle with cheese and bake in the oven at approximately 160°C (convection oven) for about half an hour. Serve with tagliatelle, rice, or baguette.