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Turkey schnitzel topped with tarragon, cheese and cream sauce

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Ingredients for 4 servings:

  • 4 turkey escalopes, halved
  • pepper
  • 2 tbsp mustard (Dijon)
  • 2 tbsp clarified butter
  • ½ bunch tarragon, picked, finely chopped leaves
  • 100 g cheese (Gruyere), finely grated
  • 100 g cheese (Brie), rind removed, finely diced
  • 2 eggs
  • 125 ml cream
  • nutmeg
  • Salt
  • 400 g mushrooms, sliced

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

also a nice little snack, as a side dish baguette

Preheat oven to 250°C. Season the meat with pepper and brush with mustard on both sides. Heat oil in a pan and fry the schnitzels for 1-2 minutes on each side. Place them side by side in a large baking dish. Beat eggs, mix in the tarragon, cheese, and cream, and season generously with pepper, salt, and nutmeg. Sprinkle the mushrooms over the meat, spread the cheese mixture evenly, and bake in the oven for 10-15 minutes until golden brown.

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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.

Turkey schnitzel topped with tarragon, cheese and cream sauce

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