Schnitzel on a bed of savoy cabbage

Ingredients for 4 servings:

• 1 small head of savoy cabbage
• 4 turkey schnitzels (approx. 125 g each)
• 200 g crème fraîche
• 4 tsp mustard (Dijon mustard)
• 3 tsp herbs de Provence
• 2 handfuls of Parmesan, freshly grated
• butter
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean and chop the savoy cabbage, cook in salted water until al dente, and drain. Heat a little butter in a pan and lightly fry the savoy cabbage. Combine the crème fraîche with the Dijon mustard and half of the herbs de Provence, then mix with the savoy cabbage. Season the savoy cabbage with salt and pepper and transfer to a baking dish. Preheat the oven to 200°C. Flatten the schnitzels, halve them if necessary, and season with salt and pepper. Brown them on both sides in a little butter for about 4 minutes, remove from the pan, and place on top of the savoy cabbage. Mix the Parmesan with the remaining herbs de Provence, sprinkle over the schnitzels, and bake at 200°C for about 15 minutes.