John Myers
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Turkey Breast Schnitzel with Manchego Mushroom Cream Sauce
The perfect turkey breast schnitzel with manchego mushroom cream sauce à la biggi recipe with a picture and simple step-by-step instructions.
for poultry
- 500 g Turkey breast (whole)
- Butter
- 2 Toes Black garlic
- Green pepper (ground or ground)
for the sauce
- 200 ml Poultry stock (from stock or a good variety from the jar)
- 100 g Manchego cheese
- Sour cream (for binding and creaminess)
- Fleur de Sal
- Allspice d’Espelette
for the side dish
- 500 g Spagettini
- Lime salt
- 3 Portobello mushrooms
- (Oder 200 Gramm braune Champignons)
- Red basil
Preparation (step 1)
- Cut the turkey breast into small cutlets and season lightly with green pepper. Then fry in butter and black garlic until lightly golden brown. After about 5 minutes, add the turkey schnitzel and the poultry stock.
- Cut the portobellos or the mushrooms into thin slices. Cook the spaghetti with lime salt in a tall cauldron.
Preparation (step 2)
- As soon as the schnitzel is just about to cook, take them out of the pan and cut the Manchego cheese into small cubes and then melt it in the hot stock. Fold in the sour cream. Finally add the mushrooms and add a pinch of pimento d’Espelette and fleur de sal to the whole PEP.
- Now the spagettinis are poured off. Please do not be put off so that they can better combine with the sauce.
The serving
- First fill the base of a pasta plate with plenty of sauce. Place the spagettinis in two portions and place the schnitzel on the right and left. Spread a little more sauce on top and top with red basil as a topping. As a vegetable side dish, I would choose an imperial vegetable – then it would be a complete lunch.
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