Turkey Schnitzel Au Gratin with Mushroom Sauce

5 from 5 votes
Total Time 40 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 129 kcal


  • 4 Turkey schnitzel
  • 400 g Mushrooms
  • 1 Onion
  • 0,5 bunch Chives fresh
  • 0,5 cup Sour cream
  • 2 Processed cheese
  • 120 g Mountain cheese
  • 500 ml Vegetable broth
  • 2 tbsp Extra virgin olive oil
  • 4 tbsp Flour
  • Salt
  • Colorful pepper
  • Curry


  • Wash turkey schnitzel, pat dry with a kitchen towel, season with salt, pepper and curry on both sides.
  • Put 2 tablespoons of flour in a bowl and turn the seasoned schnitzel in it.
  • Peel and finely dice the onion
  • Clean the mushrooms and cut into slices.
  • Coarsely grate the mountain cheese on the kitchen grater.
  • Heat 1 tablespoons of olive oil in a pan and fry the onion cubes until translucent.
  • Add the mushrooms and sauté for about 5 minutes
  • Dust with the remaining 2 tablespoons of flour and deglaze with the vegetable stock while stirring, add the processed cheese wedges and simmer for another 5 minutes. Season to taste with salt and pepper.
  • Mix 1 / 2 cups of sour cream with a little sauce until creamy and stir into the sauce with a whisk.
  • In a second pan, fry the turkey escalope on both sides for 2 minutes until golden brown and place in a baking dish.
  • Pour in the mushroom sauce and sprinkle with the grated mountain cheese.
  • Baked in a preheated oven at approx. 200 degrees for about 15-20 minutes and served with chives cut into fine rolls.
  • Noodles, rice or mashed potatoes and lettuce are delicious as a side dish.


Serving: 100gCalories: 129kcalCarbohydrates: 6.3gProtein: 5.6gFat: 9.1g
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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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