John Myers
Baked Poultry Schnitzel with Bolognese
The perfect baked poultry schnitzel with bolognese recipe with a picture and simple step-by-step instructions.
Baked poultry schnitzel with Bolognese
- 1 Onion
- 2 Garlic cloves
- 1,5 Carrots (leftovers)
- 1 shot Olive oil
- 400 g Ground beef
- 1 small can Tomatoes, chopped
- Italian herbs, sep. according to taste
- 200 g Linguine
- Salt, gourmet pepper, raw cane sugar
- 2 Turkey schnitzel
- 2 Mozzarella
- 200 ml Water
- 1 tbsp Clarified butter
- Peel the onion, garlic cloves and place in a lightning chopper along with the carrot that has been sliced. Take a pan, pour in a dash of olive oil, heat it up. Add ground beef and fry until crumbly.
- Add the chopped ingredients from the blitz chopper and fry them. Then stir in the chopped tomatoes and their contents. Add water and season with the herbs, salt, gourmet pepper & raw cane sugar, season to taste. Now bring the whole thing to the boil openly and simmer for a while until the desired consistency is achieved.
- Put on a saucepan with water, bring it to a boil and then add the linguine broken in the middle and cook the instructions. Drain later, drain in a sieve and then return to the pot.
- Wash the two poultry schnitzel, dry with kitchen paper and place on a board. Place foil on top and pound flat with a meat tenderizer. Season with salt and gourmet pepper on both sides. Take another pan and add clarified butter.
- Heat and fry the two poultry schnitzel briefly but vigorously on both sides. Then place on a baking sheet lined with baking paper. Add 1 or two tablespoons of the finished Bolognese to the poultry schnitzel as you like.
- Cut pieces of mozzarella into one or two slices. Place half of it on top of one of the two poultry schnitzel. The second one doesn’t have mozzarella because my daughter doesn’t like it. Preheat the grill and then insert the baking sheet and bake for about 5 minutes.
- After gratinating, place the poultry schnitzel on one or two flat plates. Take the linguine out of the pot and stir into the Bolognese. Possibly after seasoning and seasoning. Then arrange on the flat plate behind the poultry schnitzel. Garnish with basil leaves.
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