John Myers
Ingredients for 4 servings:
- 800 g potatoes
- salt and pepper
- 3 onions
- 800 mushrooms
- 4 ports. Turkey breast fillet(s), raw, (120 g each)
- 3 tbsp wheat flour
- 2 tsp vegetable oil
- 1 tsp vegetable broth, instant, dissolved in 300 ml water
- 3 tbsp sour cream, 24% fat
- 2 tsp marjoram, dried
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Peel the potatoes, cut into chunks, and cook in salted water for about 20 minutes. Peel and finely dice the onions. Wipe the mushrooms dry and slice them. Wash the turkey cutlets, pat them dry, and season with salt and pepper. Spread 2 tablespoons of flour on a flat plate and toss the cutlets in it. Heat the oil in a pan and fry the cutlets for 4-5 minutes on each side. Keep warm in the oven at 80°C (gas mark 1). Fry the onions in the frying juices for about 1 minute. Add the mushrooms and fry for about 5 minutes, stirring. Dust with 1 tablespoon of flour and sweat briefly. Pour in the stock and simmer the sauce for about 5 minutes. Stir in the sour cream and season with salt, pepper, and 1 teaspoon of marjoram. Add the cutlets to the sauce with any meat juices that have accumulated in the sauce, let it simmer briefly, and then serve. Mix the potatoes with the remaining marjoram and serve with the hunter’s schnitzels.
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