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Turkey schnitzel with potatoes and Brussels sprouts

updated

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Ingredients for 4 servings:

  • 6 large potatoes
  • 500 g Brussels sprouts
  • 1 large onion(s)
  • 2 garlic cloves
  • 200 g bacon cubes
  • n. B. water
  • 200 ml cream
  • salt and pepper
  • nutmeg
  • Lovage (Maggi herb)
  • Vegetable stock powder
  • 4 turkey schnitzels
  • salt and pepper
  • Paprika powder, smoked
  • Fat for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Wash, peel, and dice the potatoes. Trim the Brussels sprouts and halve any large florets. Peel and finely chop the onion and garlic. Fry the onion and garlic with the bacon until translucent. Add the potatoes and Brussels sprouts, fry briefly, and add water until the vegetables are half covered. Cook over high heat until almost cooked. Add the cream and season with spices, and cook until the vegetables are nice and tender. Meanwhile, season the turkey cutlets and fry them in a pan with fat. Arrange on plates and serve.

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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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