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Andi's crème fraîche schnitzel

updated

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Ingredients for 4 servings:

  • 4 turkey schnitzels
  • 1 can of mushrooms
  • 1 bunch of spring onions
  • 250 ml cream
  • 180 ml broth, clear
  • 1 cup of crème fraîche (200 g)
  • 3 tbsp cream cheese spread
  • 1 m.-sized onion(s)
  • 2 cloves garlic
  • some salt and pepper, black
  • some chili
  • Fat for frying

Instructions

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

with turkey meat

Season the turkey escalopes with salt and pepper and fry. For the sauce, wash and slice the spring onions. Dice the onion and sauté in fat until translucent. Finely chop the garlic and add it. Sauté the mushrooms in the pan, add the spring onion, sauté briefly, and deglaze with the broth and cream. Add the cheese and melt it. Stir in the crème fraîche and season with the spices. Pour the sauce over the meat. Serve with French fries, pasta, or rice.

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Written by John Myers

Professional Chef with 29 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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