Ashley Wright
Contents
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Ingredients
Turkey schnitzel
- 4 lovely Turkey schnitzel
- Salt, pepper
The breading
- 2 medium sized Fresh eggs
- 1 small cup Flour
- 2 normal cups Breadcrumbs
- 2 normal cups Parmesan cheese
- Clarified butter as required
potato salad
- 10 mittree Potato (waxy)
- 2 Acid Diced cucumbers
- 1 thickness Carrot
- 2 boiled Eggs (L)
- 2 boiled Chopped parsley. 1
- 1 Teaspoon. Vegetable broth (even mixed)
- 1 small glass Water
- 3 small slices Black bacon (wt.)
- 1 half red (or white) Diced onion
- 1 thick slice Fresh celery
- 1 thick slice Cucumber water
- 1 thick slice Vinegar
- Salt pepper
- 1 Teaspoon. Mustard
Made the majo yourself
- 300 Milliliters Cooking oil
- 1 whole Egg
- 1 good tea. Mustard
- Salt pepper
endive salad
- 5 leaves Fresh endive
- 3 small Slice of bacon
- 1 half Red onion
- Vinegar resi
- 1 Mocha spoon Mustard
- 1 pinch Sugar
- 1 pinch Carrot (slice)
- 2 Tablespoon Greek yogurt 10% fat
- 1 Tablespoon Olive oil
Instructions
First, prepare the potato salad
- Wash in a potato, put the carrot + eggs + slice of celery in a potato steamer, steam for about 20 minutes until the potatoes are cooked. Then let cool down a bit. During this time of cooking, I prepare the majo.
- Put the whole egg + the oil + mustard + salt + pepper in a tall container. With a magic wand (or hand blender) slowly pull upwards from bottom to top. Finished . Put in a cool place. I put the rest in a snap glass and put it in the fridge.
- Now prepare a bowl, dice the cucumbers, cut the herbs. Leave the bacon in a small pan. The potatoes should be ready, peel the carrots and dice them in the bowl. Peel and dice the eggs. In the bowl with it, the mustard would also like to go with it. Put on the broth and let it get hot. Vegetable paste new Now cut the potatoes into small pieces (as you would like)
- When everything has found its way into the bowl, including the celery, the broth is used, let it sit a little, and now the mayo has its place. Season to taste: The parsley comes at the end. Now this potato salad can pull through.
- Wash the leaves, cut into fine strips, cut the rest of the carrot into fine slices, and cut the onion into rings. The marinade: Mix yoghurt with mustard, vinegar, sugar, salt and pepper and a little oil, season to taste. Arrange in a bowl, pour the marinade just before serving, you can also put leftover bacon on top for a great taste.
Now for the schnitzel
- They'll be ready in a moment: Coarsely slice the Parmesan cheese into the breadcrumbs - mix together. Put plenty of oil in a large pan (not too hot) and finally I add a good tablespoon. Add butter just before serving. Now bread the schnitzel, and toss them in the pan, they should be golden brown, turn and drain on a kitchen crepe.
- Now arrange on the preheated plate. I wish you all good appetite. Greetings to Uschi
