John Myers
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Turkey Schnitzel from Oven with Fennel Salad
The perfect turkey schnitzel from oven with fennel salad recipe with a picture and simple step-by-step instructions.
schnitzel
- 2 Turkey breast fillets
- 4 Discs Toast bread (about 100 grams)
- 50 g Melted butter
- 3 tsp Fresh thyme
- Sea salt from the mill
- Pepper from the grinder
- 1 Lemon
- 2 Spring onions
fennel salad
- 1 medium to large tuber Fennel
- 2 tbsp Chopped chives
- 0,5 bunch Flat leaf parsley
- 1 tbsp Lemon juice
- 1 tbsp Yogurt
- 1 tbsp Mayonnaise
- Pepper from the grinder
- Sea salt from the mill
fennel salad
- Remove leaves and stalk from the fennel bulb and slice it thinly, finely chop chives and parsley and add to the fennel. Mix the mayonnaise, yogurt, lemon juice and mix well with the fennel. season with salt and pepper. Set aside and let a little soak
Turkey schnitzel
- Preheat the oven to 200 ° degrees convection + grill function. Melt the butter, pluck the thyme. Pluck the white bread into small pieces, add salt and pepper and shred together with the thyme into small crumbs in a food processor or blender, then add the melted butter and mix everything again on a low level.
- Wash turkey escalope, pat dry, remove remaining tendons and skin and then pat thinly. Place on a baking sheet lined with baking paper and brush generously with the crumb mixture and press down a little
- Grill under the oven grill and convection for about 10 minutes on the middle rail, golden-brown
- Place the fennel salad and the schnitzel on plates with lemon wedges to press over them, cut the spring onions into rings over them and serve
- Hope you like it as much as we do 😉
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