Turkey Breast Fillet Schnitzel with Mini Cauliflower and Mashed Celery

5 from 6 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people


Turkey breast fillet schnitzel:

  • 230 g Turkey breast fillet
  • 2 tsp Barbecue spice *)
  • 1 tbsp Peanut oil

Mini cauliflower:

  • 300 g 1 mini cauliflower 345 g / cleaned
  • 1 pressure cooker
  • 1 liter Water
  • 1 tsp Salt
  • 1 tsp Chicken broth instant
  • 1 clove of garlic
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill

Celery mash:

  • 450 g ½ celery / cleaned
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 2 tbsp Milk
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill
  • 1 big pinch Freshly grated nutmeg


  • 2 piece Radishes for garnish


Turkey breast fillet schnitzel:

  • Wash the turkey breast fillet, pat dry with kitchen paper, cut diagonally into schnitzel (6 pieces), season on both sides with barbecue spices *). Heat peanut oil (1 tbsp) in a coated grill pan, fry the spicy schnitzel on both sides for about 1 minute until golden-brown, remove and keep warm in the oven at 50 ° C until serving. *) Composition of grill spices: salt, paprika, onions, garlic, rosemary, curry, caraway seeds and pepper

Mini cauliflower:

  • Clean the cauliflower, cut into florets and place in the steamer insert. Pour water (1 liter) into the lower pot for steam boiling, add salt (1 teaspoon), instant chicken stock (1 teaspoon) and a crushed clove of garlic and bring to the boil. Place the steamer insert with the lid on it and steam the cauliflower florets for about 7 - 8 minutes. Finally, season the cauliflower florets with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches).

Celery mash:

  • Clean and dice the celery, ground in salted water (1 teaspoon salt) with turmeric (1 teaspoon) and cook for about 20 minutes with the lid on, drain through a kitchen sieve and return to the hot pot. Add milk (2 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly grated nutmeg (1 big pinch) and work through / pound well with the potato masher.


  • Serve turkey breast fillet schnitzel with mini cauliflower and mashed celery (use server ring!), Each garnished with a radish.
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Written by John Myers

Professional Chef with 25 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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