John Myers
Baked Turkey Cutlets
The perfect baked turkey cutlets recipe with a picture and simple step-by-step instructions.
- 8 60g each Small turkey schnitzel
- 1 bunch Arugula
- 25 g Pine nuts
- 80 g Parmesan or Gran Pasano, grated
- 200 g Cherry tomatoes, halved
- 60 g Onions, peeled, diced
- 2 tbsp Olive oil
- 150 ml White wine
- 50 ml Cream
- 1 pinch Sugar
- Salt and freshly ground black pepper
- Finely chop the rocket and pine nuts and mix with the cheese.
- Heat the oil in a pan, season with salt, fry for 2 minutes on each side and remove from the pan.
- Fry the onions and tomatoes in a pan for 1 minute and deglaze with white wine. Add a pinch of sugar and the cream, bring to the boil.
- Spread the Parmesan mixture over the schnitzel and bake it under the grill for about 3 minutes. Serve with the sauce.
Facebook Comments