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Turkey and vegetable pan

updated

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Ingredients for 4 servings:

  • 4 turkey schnitzels
  • 500 g potato dumplings
  • 1 gr. can/n peas with carrots
  • 1 can mushrooms (or use fresh ones)
  • 200 ml cream
  • 100 ml milk
  • 2 packs of sauce powder (delicatessen light sauce Dutch style)
  • 1 piece(s) onion(s)
  • 1 tsp garlic granules
  • some salt
  • some pepper
  • some chili powder
  • Fat, for frying

Instructions

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

Dish from the oven

Wash and dry the turkey schnitzel, season with salt, pepper, and chili, and fry in the fat. Grease a roasting pan on the stovetop and add the meat. Sauté the onion and mushrooms and spread them over the meat. Drain the carrots and spread them on top. Fry the potato dumplings and add them to the pan. Combine the milk, cream, and Dutch-style sauce, seasoning them with salt, pepper, chili, and garlic powder; mix well and pour over the meat. Place in a preheated oven at 200°C for about 20 minutes.

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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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