John Myers
Turkey Schnitzel with Bavette
The perfect turkey schnitzel with bavette recipe with a picture and simple step-by-step instructions.
- 650 g Turkey schnitzel
- 400 g Bavette
- 300 g Organic cherry tomatoes, preferably on a strand
- 1 Pc. Organic lemon
- Olive oil
- Salt and white pepper
- 2 Pc. Eggs
- 5 tbsp Flour
- 75 g Parmesan, grated
- 3 Toes Garlic
- 0,5 bunch Parsley smooth
- 30 g Small capers from the jar
- 100 ml White wine
- 150 ml Chicken broth
- 4 tbsp Lemon juice
- 2 Pinches Sugar
- 40 g Butter
- Peel and finely dice the garlic, chop the parsley and drain the capers. Cut the lemon into thin slices, just wash the tomatoes – the stems and strands can stay on. Whisk the eggs and mix the flour with the Parmesan. Pound the meat flat and divide into smaller schnitzel if necessary. Preheat the oven to 200 ° C, line a baking sheet with parchment paper.
- Spread the tomatoes on the baking tray, place the lemon slices in between, drizzle everything with a little olive oil, season with salt and pepper. Cook in the oven for about 12 minutes, then just turn off the oven and leave the tomatoes in.
- First season the schnitzel with salt and pepper, then turn them in the egg and the Parmesan and flour mixture. Then fry in a pan with plenty of oil until golden brown and add to the tomatoes to keep warm. Cook the bavette in salted water until al dente.
- Steam the garlic in the frying oil until translucent, add the white wine and chicken stock and bring to the boil. Season the sauce with lemon juice, sugar, salt and pepper. Add the butter and let it melt, then stir in the capers and parsley, only simmer gently at a low heat.
- Drain the pasta, keeping some cooking water. Put the pasta with the water in the sauce and mix well, do not boil anymore! Spread the schnitzel, tomatoes and lemon wedges on top – enjoy your meal.
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