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Turkey schnitzel with dried tomatoes and mushrooms

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Ingredients for 2 servings:

  • 2 turkey schnitzels
  • 6 m.-large mushrooms
  • 8 m.-large tomato(s), dried
  • 2 tbsp honey, liquid
  • 2 tbsp tomato ketchup
  • 2 tbsp balsamic vinegar
  • Salt
  • Herbs of Provence, fresh or dried
  • some vegetable cream for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

sweet and sour, exotic

Lightly salt the turkey schnitzels and season with Provençal herbs. Brown the schnitzels well on both sides in a little vegetable cream. Meanwhile, clean and slice the mushrooms and chop the sun-dried tomatoes into small pieces. Mix the honey, tomato ketchup, and balsamic vinegar into a creamy sauce. When the schnitzels are almost cooked, add the mushrooms and tomatoes, deglaze with the sauce, and simmer for a few minutes until the mushrooms are tender. Serve with rice.

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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.

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