John Myers
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Turkey Schnitzel with Mushy Peas
The perfect turkey schnitzel with mushy peas recipe with a picture and simple step-by-step instructions.
Pea puree
- 4 tbsp Flour
- 200 ml Milk
- Salt
- Pepper from the grinder
- 0,5 tsp Sweet paprika powder
- Sugar
- Panko flour
- Breadcrumbs
- 1 Can Alternatively frozen peas
- 4 Small potatoes
- 100 g Butter
- 3 tbsp Freshly grated Parmesan
- Nutmeg
- Salt
To fry
- Sunflower oil
- Palmin
Turkey schnitzel
- Cut 4 schnitzels of the same thickness from the turkey breast. Mix the flour and milk into a smooth, liquid paste and season with salt, pepper, sugar and paprika powder. Turn the schnitzel in it.
- Mix the panko and breadcrumbs in equal parts and then bread the schnitzel with them – press everything down so that a lot of it sticks.
- Fry the schnitzel in an oil / palm oil mixture until golden brown. (Only put in the pan when the fat is nice and hot!)
Pea puree
- Peel the potatoes and cook them in salted water until they are soft – drain the water and add the peas – mash everything thoroughly while adding the butter and Parmesan.
- Season with salt and nutmeg and serve.
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