Almond Turkey Schnitzel

5 from 4 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 125 g Arugula
  • 2 tbsp Flaked almonds
  • 4 tbsp Breadcrumbs
  • 1 piece Egg (M)
  • 2 piece Turkey schnitzel
  • Salt pepper
  • 1 tbsp Double-Handle flour (Viennese semolina)
  • 5 El Olive oil
  • 2 tbsp Balsamic vinegar
  • 4 tbsp Pomegranate seeds
  • 2 tbsp Grated Parmesan
  • 3 tbsp Cream


  • Wash arugula and spin dry. Finely chop the almonds and mix with breadcrumbs. Whisk the egg with a little cream in a deep Teler. Salt and pepper the schnitzel, first turn in the flour, then in the egg and finally in the almond crumbs. Fry the schnitzel in 3 tablespoons of oil on both sides for about 8 minutes. Drain on kitchen paper.
  • Whisk vinegar, salt, pepper and 2 tablespoons of oil together well. Mix the rocket with the dressing and distribute on plates. Halve the schnitzel and serve on top. Serve sprinkled with pomegranate seeds and Parmesan slices. Baguette can be served with it if you like.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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