John Myers
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Turkey Schnitzel with Stir-fried Vegetables
The perfect turkey schnitzel with stir-fried vegetables recipe with a picture and simple step-by-step instructions.
Turkey schnitzel: (For 2 people!)
- 2 Turkey schnitzel à 125 g
- 2 tbsp Sunflower oil
- Coarse sea salt from the mill
- Colorful pepper from the mill
Wok vegetables:
- 1 Yellow pepper approx. 250 g
- 1 Zucchini approx. 250 g
- 1 Small broccoli approx. 250 g
- 2 Carrots approx. 150 g
- 250 g Sugar snap
- 1 piece Celery approx. 150 g
- 1 Onion approx. 150 g
- 2 Garlic cloves
- 1 piece Ginger the size of a walnut
- 0,5 Red chilli pepper
- 2 tbsp Sunflower oil
- 0,25 bunch Coriander
- 400 ml Chicken broth (2 teaspoons instant)
- 1 tsp Mild curry powder
- 4 tbsp Cooking cream
- 2 tbsp Sweet soy sauce
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 tbsp Tapioca starch
To serve:
- 2 Basil leaves for garnish
Turkey schnitzel:
- Wash the turkey escalope, dab it well with kitchen paper and fry it in a pan with hot oil (2 tbsp) on both sides for 4 minutes until golden-brown, seasoning both sides with plenty of salt and pepper.
Wok vegetables:
- Clean and wash the peppers and cut into small diamonds. Wash the zucchini, peel it with the special peeler (a kind of Julienne cutter from the Chinese shop), cut into four and cut into slices (approx. 1 cm thick). Divide the broccoli into small florets, wash and drain well. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 – 4 mm thick) with the knife. Clean / unthread the sugar snap peas, cut in half at an angle, wash and drain well. Peel the celery, first cut into thin slices and strips and then into small diamonds. Peel the onion, cut in half, cut into strips and assemble in wedges. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Pluck the coriander leaves. Heat oil (2 tbsp) in the wok and stir-fry the vegetables (garlic cubes + ginger cubes + chilli pepper cubes + onion wedges, carrot blossoms, celery lozenges, zucchini slices + broccoli florets + sugar pea halves) one after the other. Deglaze / pour in the vegetable stock (400 ml) and sprinkle with mild curry powder (1 teaspoon), cooking cream (4 tbsp), sweet soy sauce (2 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Let everything simmer / boil for about 7 – 8 minutes. Finally stir in the tapioca starch dissolved in a little cold water. As soon as the sauce thickens, remove the wok from the heat. Finally, sprinkle with the coriander leaves.
Serve:
- Turkey schnitzel garnished with basil and serve wok vegetables. But the vegetables just taste that way!
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