John Myers
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Turkey Schnitzel with Side Dishes
The perfect turkey schnitzel with side dishes recipe with a picture and simple step-by-step instructions.
For the oven vegetables
- 1 Handful Forest mushrooms
- 0,5 Pc. Fresh onion
- 2 Pc. Tomatoes
- 1 shrub Fresh thyme
- 1 shrub Rosemary fresh
- 1 shrub Fresh tarragon
- 1 shrub Marjoram fresh
- Lemon zest
- 1 pinch Coarse sea salt
- 1 kl. Chilli fresh
For the honey mushroom cream sauce
- 200 g Honey mushrooms fresh
- 200 g Liquid cream
- 1 tbsp Mild mustard
- 0,5 Pc. Lemon untreated
- 0,5 Pc. Fresh onion
- 1 shrub Freshly chopped thyme
- 1 tbsp Butter
- Sea salt from the mill
- Pepper from the grinder
For the bean puree
- 1 Glass Beans white ripe preserve cooked drained
- 100 ml Milk
- 1 pinch Freshly grated nutmeg
- Sea salt from the mill
- Pepper from the grinder
For the turkey schnitzel
- 2 Pc. Turkey schnitzel
- 2 El Flour
- 1 Pc. Egg whisked
- 4 tbsp Breadcrumbs
- Vegetable oil
- Sea salt from the mill
- Pepper from the grinder
- Today I was in the forest, here with us in Solling. Since I’m on vacation, I thought, “go catch mushrooms”. Lo and behold, I brought a nice basket home with me. Honey mushrooms, chestnuts, goatees and even two porcini mushrooms were there. You can make something fine out of it. First of all, the mushrooms were cleaned and the tubers were only cleaned with a cloth and brush. I washed the goatee and honey mushrooms in lukewarm water with flour dissolved in it. Let dry well and then you can start cooking.
- The vegetables are prepared in the oven in a baking dish. To do this, halve the chilli pepper lengthways and place in the baking dish. Clean the herbs, pull them apart and put them in the casserole dish at the bottom. Then come the forest mushrooms cut into bite-sized pieces (not the honey mushrooms!). Cut the tomatoes into small cubes and place on the mushrooms. Cut the 1/2 onion into thin slices and put it in the baking dish. Spread some lemon zest over it and sprinkle with coarse sea salt. Then seal tightly with parchment paper (alternatively baking paper is also possible) and cook in the preheated oven at 150 degrees on the middle shelf for 30 minutes.
- Only use young honey mushrooms for the honeycomb sauce who still have their hats closed. Then put the washed honey mushrooms in a hot, non-fat frying pan and roast them. Swing it through every now and then or stir it with a wooden spoon. When the roasted ingredients are formed, add the diced onion from the second half of the onion and the chopped thyme to the mushrooms, stir well and then add the butter to the pan. Let it foam well once. Add the juice of half a lemon and a little lemon zest to the mushrooms. Add the mustard and the cream. Mix everything well, remove from the hot plate and reduce a little more. Then season with salt and pepper.
- I had made the bean puree here before, but a little different today. Therefore, here again briefly the individual steps, is really super simple, and totally delicious, and a protein-rich alternative to the carbohydrate-heavy mashed potatoes. So: Drain the white beans and put them in a saucepan. Add about 100ml milk (maybe less is enough) and a pinch of salt. Boil once in a closed pot. It doesn’t take long, since the beans are already cooked, 5 minutes will be enough. Strain the beans with a potato masher and stir well with a whisk to a pulp. Add a little more grated nutmeg.
- Wash the turkey schnitzel and pat dry. Season with salt and pepper on both sides. Then coat both sides with a thin layer of flour. Heat plenty of vegetable oil in a pan. First pull the schnitzel through the beaten egg (you can still add a little salt in the whiskey) and then turn in the breadcrumbs so that both sides are well covered with breadcrumbs. Then fry in the pan. Do the same with the second schnitzel. In the pan, always make sure that the schnitzels float in enough oil so that everything turns evenly brown. After turning on the other side, use a spoon to pour hot oil over the schnitzel again and again.
- So, now for serving. Unfortunately, that’s not my thing. But I’ll give it a try: Put a good dollop of bean puree on one side of a flat plate and use the spoon to spread it into a small fan. Put a turkey schnitzel on top and pour half of the mushroom sauce over it. Next, take the vegetables out of the oven. Sort out the herbs and chilli beforehand, as they are only important for the aroma of the vegetables when they are cooked in the oven and are rather unsuitable for eating. Exceptions (if you like it) are marjoram and tarragon.
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