John Myers
Ingredients for 4 servings:
- 4 turkey escalopes or 1 quartered turkey breast
- 1 egg(s)
- 1 shot of milk
- 4 tbsp flour
- 2 tbsp breadcrumbs
- 2 tbsp pumpkin seeds, ground
- 4 tbsp vegetable oil
- salt and pepper
- e.g. chili
- n. B. herbs
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
low-fat version of the delicious pumpkin seed schnitzel
For the breading, prepare three plates of flour, the egg beaten with a splash of milk, and the pumpkin seeds mixed with breadcrumbs. In a cup, mix a little oil with salt, pepper, herbs, and chili to taste. Line a baking sheet with baking paper and brush the baking paper with the oil mixture to prevent the schnitzels from sticking during cooking. Cut the turkey breast into schnitzels or medallions as desired, or wash the finished turkey schnitzels and pat them dry. Season with salt and pepper. First coat in flour, then dip in the egg-milk mixture, and then roll in the breadcrumb-pumpkin seed mixture. Place the breaded raw schnitzels on the oiled baking paper and brush with the remaining oil mixture. They should not be swimming in the oil, but only slightly moistened. Bake the schnitzels in the oven at around 200°C for 20-30 minutes (depending on the thickness of the meat). About halfway through the cooking time (when the top is already nice and crispy), flip the schnitzels over and cook until crispy on the other side. This goes very well with a fresh green salad with pumpkin seed oil, croquettes, and/or potato salad. If you have any leftover breading (flour, egg, breadcrumbs), you can also coat mushrooms in it, brush them with a little oil, and add them to the schnitzels for 10 minutes. This would be a delicious vegetarian alternative that also tastes great as a side dish.
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