John Myers
Juicy Turkey Schnitzel with Fried Parsley (low in Histamine)
The perfect juicy turkey schnitzel with fried parsley (low in histamine) recipe with a picture and simple step-by-step instructions.
- 2 Turkey schnitzel
- 2 Eggs
- 100 g Spelled flour
- 100 g Spelled breadcrumbs
- 100 ml Rapeseed oil
- 2 Stalk Parsley crispy fresh
- Salt, pepper, paprika powder
- Wash the schnitzel thoroughly (rinses out the histamines) and pat dry
- Beat the eggs in a bread pan, lightly salt and whisk
- Put the flour in another bread pan and lightly pepper
- Put the spelled breadcrumbs in a third bread pan and mix with the paprika powder
- I use rectangular food storage boxes as breadcrumbs; deep plates can of course also be used
- Salt and pepper the schnitzel
- To breadcrumb first in flour, then in egg mixture and finally turn in the breadcrumbs so that the schnitzel is breaded all around (attention, do not press the breading!)
- Heat the fat. Make a temperature test with a wooden spoon: hold the handle of the spoon in the fat and when small bubbles rise on it, the ideal temperature is around 170 °
- Put the schnitzel in the fat and fry for about 5 minutes on both sides until they are nice and brown
- Put in the oven on kitchen paper to degrease and let rest a little
- In the meantime, fry the parsley stalks in the hot fat
- Serve the schnitzel with fried parsley stalks
- Goes well with a Swabian potato salad (see separate recipe) or fried potato wedges and Chinese cabbage and pepper salad (see separate recipe)
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