John Myers
Contents
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Ingredients
schnitzel
- 6 piece Turkey escalope a 60 gr
- 0,5 bunch Leaf parsley
- 50 g Parmesan
- 100 g Panko flour
- 2 piece Eggs
- Salt
- Black pepper from the mill
- Butaris (clarified butter)
Ragout
- 350 g Diced potatoes
- 275 g Diced carrots
- 120 g Finely diced onions
- 2 piece Bay leaf
- 75 ml Cream
- Extra virgin olive oil
- Food starch
- Freshly grated nutmeg
Instructions
Ragout
- Sauté the onions with bay leaf in olive oil over medium heat. Add the potatoes and carrots and cook for two minutes. Season with salt and pepper. Cover just under water. Cover and finish cooking over low heat. Pour in the cream, stir in the dissolved cornstarch and bring to the boil. Put the lid on and let it steep for five minutes over low heat. Season to taste with salt, pepper and nutmeg.
flesh
- Finely grind the parsley and Parmesan in a moulinette. Mix with the panko flour. Season the schnitzel, flour and pull through the beaten egg. Bread with the herb crumbs and bake in Butaris.
- Place the vegetable ragout on deep plates and arrange the schnitzel.
Nutrition
Serving: 100gCalories: 333kcalCarbohydrates: 32.4gProtein: 11.7gFat: 17.3g
