John Myers
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Turkey Schnitzel with Ginger Spinach
The perfect turkey schnitzel with ginger spinach recipe with a picture and simple step-by-step instructions.
Turkey schnitzel:
- 2 Fresh turkey schnitzel à 125 g
- 1 tbsp Flour
- 2 tbsp Sunflower oil
- 500 g Fresh spinach / cleaned approx. 300 g
Ginger Spinach:
- 1 Onion approx. 100 g
- 2 Garlic cloves
- 1 piece Ginger approx. 20 g
- 1 tbsp Olive oil
- 50 ml Vegetable broth (½ teaspoon instant)
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Nutmeg
- Hard cheese
Serving / garnishing:
- 1 Tomato cut in half
- 2 Basil tips
- 1 Fried onion halved and Fried
Turkey schnitzel:
- Wash turkey escalope, pat dry with kitchen paper, flour on both sides, fry in a pan with sunflower oil (2 tbsp) on both sides for approx. 6 – 8 minutes until golden-brown and finally pepper and salt on both sides peel, cut in half crosswise and fry in the pan with the turkey escalope.
Ginger Spinach:
- Clean the spinach, remove from the stems, wash well and drain. Peel and dice the onion. Peel and finely dice the garlic cloves. Peel and quarter the ginger. Heat olive oil (1 tbsp) in a high pan, fry the onion cubes with the garlic clove cubes in them, add the ginger (squeezed through a garlic press), add the spinach and fry / stir fry until it has collapsed. Pour the vegetable stock (50 ml / ½ teaspoon instant) and season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and nutmeg (1 big pinch). Let everything simmer for 5 minutes with the lid closed.
Serve:
- Serve turkey schnitzel with ginger spinach, garnished with tomato halves, basil and fried onion. Grated hard cheese is enough.
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