John Myers
Breaded Turkey Schnitzel on Pak Choi with Tomato and Coconut Sauce
The perfect breaded turkey schnitzel on pak choi with tomato and coconut sauce recipe with a picture and simple step-by-step instructions.
- 4 Turkey schnitzel
- Gluten-Free oatmeal
- Salt
- Pepper
- Herbs
- 2 Eggs
- 1 packet Pak choi
- 1 Can Tomatoes
- Coconut milk
- 1 Clove of garlic
- Olive oil
- Bread the turkey schnitzel first in oatmeal, then in egg and then in gluten-free oat flakes. For the oatmeal, I simply ground the gluten-free oatmeal, but you can also buy gluten-free oatmeal ready-made. Oat flour gives a light and pleasant nutty taste.
- Fry the turkey schnitzel on all sides in hot olive oil. But reduce the heat, otherwise the oatmeal will burn and give a bitter taste. First I season the breaded turkey schnitzel in the pan with a little salt and pepper as well as thyme, rosemary and marjoram.
- In another pan, heat some olive oil again and fry the pak choi in it – add the chopped clove of garlic. Simply cut the pak choi into strips (cut straight down before) I seasoned the pak choi with thyme and a little rosemary.
- Heat the canned tomatoes in a saucepan and add the coconut milk and some of the pak choi gravy and season with salt, pepper, thyme, marjoram and basil – done 🙂
- The breaded turkey breast schnitzel on fried pak choi with tomato – coconut sauce is a quick recipe and I was ready in about 30 minutes.
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