John Myers
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Turkey Schnitzel Pan …
The perfect turkey schnitzel pan … recipe with a picture and simple step-by-step instructions.
- 150 g Turkey schnitzel
For marinating:
- 2 tablespoon Olive oil
- 2 cl White wine dry
- 2 teaspoon Lemon juice
- 1 small Onion in strips
- 1 small Garlic cloves chopped
- 2 teaspoon Gyros spice
- 2 Pinches Chilli flakes
Aside from that:
- 10 g Branded butter
- 1 tablespoon Bacon cubes
- 100 g Sliced shallots
- 1 teaspoon Oil
- 200 g freshness Quartered mushrooms
- 1 bunch Chopped parsley
- 200 ml Cream
- 0,5 dice Mashed gravy
- Chop the turkey meat into fine strips, then mix with all the other ingredients for the marinade and leave to stand covered (overnight if possible).
- The next day, melt the butter and gently fry the bacon cubes in it, add the shallot slices and fry gently with the bacon. Then lift out of the pan onto a plate and set aside.
- Heat a teaspoon of oil in the pan and add the quartered mushrooms. Fry lightly on all sides while turning the pan and also lift out of the pan and set aside.
- Now briefly sear the chopped meat with the marinade in the pan, pour in the cream, add the crushed gravy and half of the parsley. Let it boil once.
- Add the shallot mixture set aside and the fried mushrooms, boil again briefly and vigorously, season to taste and serve with the parsley leftover sprinkled with small jacket potatoes.
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