Baked breaded turkey schnitzel

Ingredients for 4 servings:

• 4 turkey schnitzels (150 g each)
• 500 g broccoli
• 6 m.-sized potatoes
• 4 slices of cheese (Gouda)
• 1 m.-sized onion(s)
• Milk
• 1 egg(s)
• 2 tbsp butter
• Flour
• Breadcrumbs
• oil
• nutmeg
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with broccoli and potato pancakes

Pat the turkey cutlets dry, season with salt and pepper, and bread them: first coat in flour, then in beaten egg, and finally in breadcrumbs. Then fry in hot oil until golden brown on both sides. Place the cutlets in a baking dish. Cook the broccoli florets in salted water until al dente, then drain in a sieve and scatter over the cutlets, setting 3-4 florets aside. Cover with the cheese and bake for 10-15 minutes at 170°C until the cheese is nicely melted. Peel, wash, and grate the potatoes. Add half the finely chopped onion and season with salt, pepper, and nutmeg. Mix everything well. Divide the mixture into 4 portions and fry in hot oil for 5-10 minutes until golden brown. For the sauce, briefly sauté the remaining finely chopped onion with the butter in a pan. Add 1 tablespoon of flour and sauté until lightly browned. While stirring constantly, gradually add enough milk until the sauce reaches a pleasantly thick consistency when it boils. Add the remaining broccoli florets and roughly chop the sauce with a hand blender. Bring to a boil, season with salt, pepper, and nutmeg, and simmer for a few minutes.