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Turkey schnitzel in potato crust

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Ingredients for 4 servings:

  • 600 g waxy potatoes
  • 4 turkey schnitzels (160 g each)
  • salt and pepper
  • 1 tbsp oil
  • 120 g cheese (Edam), grated
  • 1 pinch of curry powder
  • ½ bunch mixed herbs

Instructions

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

Wash the potatoes and boil for 20 minutes. Peel and let cool. Preheat oven to 200°C. Rinse the turkey, pat dry, and flatten slightly if necessary. Season with salt and pepper and fry in hot olive oil for about 3-4 minutes on each side. Keep warm. Coarsely grate the potatoes and mix with the cheese. Season with salt and curry. Mix the washed and chopped herbs into the potato mixture. Spoon the mixture onto the schnitzels, press down lightly, and bake in the oven for about 10 minutes. Serve with a salad.

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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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