Turkey Schnitzel with Potato and Carrot Ragout

5 from 7 votes
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 333 kcal



  • 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)


  • 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



  • 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.


  • 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.


Serving: 100gCalories: 333kcalCarbohydrates: 32.4gProtein: 11.7gFat: 17.3g
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Written by John Myers

Professional Chef with 25 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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