Crispy turkey schnitzel cordon bleu with potato and cucumber salad

Ingredients for 4 servings:

• 800 g potato(s), waxy
• 1 spring onion(s)
• 1 cucumber(s)
• 4 thick turkey cutlets, 160 g each
• 4 slice(s) raw ham, thick slices, approx. 30 g
• 4 slice(s) cheese, thick slices, approx. 30 g, e.g. young Gouda
• 2 tbsp flour
• 2 eggs, whisked
• 60 g Panko (Japanese breadcrumbs)
• 200 ml vegetable stock
• 6 tbsp herb vinegar
• 6 tbsp rapeseed oil
• Salt
• Black pepper, freshly ground
• Pepper, colored, from the mill

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Wash the potatoes thoroughly and cook in boiling, lightly salted water for about 20 minutes. Clean and rinse the spring onions, then slice diagonally into thin rings. Peel, halve, and deseed the cucumber, then slice into slices. Rinse the turkey cutlets, pat dry, and cut each into a pocket. Finely dice the ham and cheese and fill the pockets with them. Secure with wooden skewers. Season the cutlets with salt and pepper and coat them first in flour, then in the beaten eggs, and finally in the panko breadcrumbs. Heat the vegetable stock. Drain the potatoes, rinse, drain, peel, and slice. Pour the vegetable stock over them and season with the herb vinegar, a little salt, and a few turns of freshly ground pepper. Fold in the spring onion rings, cucumber slices, and 2 tablespoons of rapeseed oil. Fry the turkey schnitzels in a pan with the remaining rapeseed oil until golden brown on both sides and then serve on plates with the potato and cucumber salad.