Turkey schnitzel "Astrid"

Ingredients for 4 servings:

• 4 turkey schnitzels
• 1 Camembert(s)
• 100 g cornflakes
• 2 m.-sized eggs
• Flour
• 2 tbsp vegetable oil for frying
• Pepper, mixed, from the mill
• Sea salt, from the mill
• 1 tbsp lemon juice
• 2 tbsp sugar
• 1 jar Morello cherries, approx. 455 g drained weight
• 150 ml cherry juice from the jar
• 100 ml red wine
• 1 tsp flour
• Pepper, mixed, from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

with Camembert baked with peppered cherries

Caramelize the lemon juice and sugar and deglaze with cherry juice. Add the cherries and mix with ground pepper. Add the red wine and let it reduce. Mix 1 teaspoon of flour with the red wine and use it to thicken the cherry sauce. If the thickening is too strong, thin with red wine. Then keep warm. Grind the cornflakes. Beat the eggs until frothy and season with sea salt and ground pepper. Wash the turkey cutlets, pat dry, and flatten between plastic wrap, e.g., using the flat side of a meat cleaver or a saucepan, frying pan, or similar. Season both sides with ground pepper and ground sea salt. Coat first in flour, then in egg, and bread with the ground cornflakes. Heat the oil in a pan and fry the breaded cutlets on both sides until golden brown. Place the cutlets on a baking sheet lined with parchment paper. Set the oven to “broil.” Place a few slices of Camembert on the schnitzels and place the baking sheet on the top rack of the oven. Grill until the Camembert melts. Serve the schnitzels with the peppered cherries. Serve with potato pancakes and a side salad. For dessert, I recommend grilled and caramelized apple slices with an ice cream praline. You can find the potato pancakes and the grilled, caramelized apple slices among my other recipes at CK. The turkey schnitzel recipe was kindly provided to me by Astrid Weizel, owner of the restaurant “Cheers” in Hürth-Gleuel.