John Myers
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Turkey Schnitzel Reduced to Half with Sesame Potatoes and Bacon Sprouts
The perfect turkey schnitzel reduced to half with sesame potatoes and bacon sprouts recipe with a picture and simple step-by-step instructions.
For the turkey escalope turned over
- 2 piece Turkey schnitzel
- 2 Discs Gouda cheese
- 4 Discs Serrano ham
- 1 piece Egg
- Spiced pepper
- Breadcrumbs
- Flour
The bacon sprouts
- 300 g Brussels sprouts fresh
- 50 g Diced bacon
- 200 Milliliters Cream
- Nutmeg, herbal spice
- 1 tablespoon Butter
- Mondamine powder
For the potatoes
- 300 g Potato freshly peeled
- 3 piece Bay leaf
- 30 g Sesame
- 1 tablespoon Butter
- Peel and wash the potatoes and cook them with the bay leaves. Sometimes don’t use salt; has a Mediterranean note with laurel.
- Rinse the schnitzel and pat dry. Possibly knock. Rub with spiced pepper.
- Cut the Gouda in half and fold the ham once.
- Cheese, ham and cheese on top of each other. Place this packet on one side of the schnitzel. Fold the free side of the meat over it.
- Cover the “half” schnitzel with flour, season with pepper, turn the egg neatly and then bathe in the crumbs. Press firmly.
tip
- In this way, men / women do not need roulade needles to hold together.
- Bake in olive oil at medium temperature. Pour oil from the pan over it more often.
The bacon sprouts
- Clean, wash and boil the Brussels sprouts in salted water.
- Leave the bacon in a pan and add a little butter.
- When the cabbage is ready, drain and mix with the ham. Put aside.
- Use the pan from the rendered bacon for the sauce. Put butter in, flour over it and fill up with cream until a good consistency is achieved. Season to taste and pour over the cabbage.
- Turn the finished potatoes in a pan with sesame seeds.
- When everything is ready at the same time, arrange and wait for the feedback from others. Good Appetite
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