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Stuffed turkey schnitzel Viennese style

updated

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Ingredients for 4 servings:

  • 4 large turkey cutlets, thinly sliced
  • Salt
  • 200 g leaf spinach, frozen
  • 250 g celeriac, cut into sticks
  • 3 carrots, cut into sticks
  • 125 ml whipped cream
  • salt and pepper
  • Flour
  • 2 eggs
  • breadcrumbs
  • Clarified butter, for frying

Instructions

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

with juicy vegetable filling

Thaw the spinach leaves. For the filling, add the carrots and celery to a pan with the heavy cream, season with salt and pepper, and sauté until al dente. Squeeze some of the thawed spinach leaves and mix with the vegetables. Season the turkey cutlets with salt, top with the vegetable filling, fold over, and seal with toothpicks. Coat first in flour, then in the beaten eggs, and finally in the breadcrumbs. Fry slowly in hot clarified butter. Serve with parsley potatoes, rice, and salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Stuffed turkey schnitzel Viennese style