John Myers
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Stuffed Schnitzel with Hunter’s Sauce
The perfect stuffed schnitzel with hunter’s sauce recipe with a picture and simple step-by-step instructions.
Filling:
- 2 Tomatoes, core and cut into small cubes
- 0,5 bunch Chopped parsley
- 50 g Grated Gouda
- 1 Solo garlic chopped
- Salt
- White milled pepper
schnitzel
- 4 Turkey schnitzel
- 3 tbsp Rapeseed oil
Hunter sauce:
- 250 ml Vegetable broth
- 400 Brown mushrooms, clean, dice
- 1 cups Cream
for the filling
- Mix the diced tomatoes, grated cheese, garlic and parsley well together
Stuffed Schnitzel
- Knock turkey escalope flat with the meat tenderizer – if none are available, simply take the bottom of a small saucepan …
- Spread the tomato and cheese mix with a spoon on one side of the turkey escalope, fold it up and pin it with toothpicks.
- Heat the oil in a pan, fry the filled schnitzel vigorously on all sides, fry for another 10 minutes over a medium heat, turning every now and then. Take out and keep warm.
for the hunter sauce:
- Put the mushrooms in the roasting set and fry them. Add the vegetable stock and cream and simmer for about 5 minutes
serve
- We had an endive salad with lots of garlic 😀 and boiled potatoes. Arrange everything together on plates.
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