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Baked turkey schnitzel

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Ingredients for 2 servings:

  • 2 turkey schnitzels, 125 g each
  • 200 g mushrooms (porcini mushrooms), ready to cook
  • 30 g margarine (Becel)
  • Salt
  • pepper
  • 10 ml oil (rapeseed oil)
  • 2 tbsp dry sherry
  • 2 tbsp Parmesan
  • Parsley, chopped

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

diet

Sauté the mushrooms in 10g of Becel and season with salt. Brown the schnitzel in another 10g of Becel and the oil over high heat, then continue to cook over low heat for about 5 minutes. Loosen the meat juices with the sherry and mix with the remaining Becel. Grease a baking dish with a little Becel. Place the schnitzel in the dish and top with the mushrooms. Pour the meat juices over the schnitzel and sprinkle with Parmesan cheese. Bake in the middle rack of the oven at 220°C (425°F). Sprinkle with parsley before serving.

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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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