Baked Turkey Schnitzel À La Silke

Summary

Ingredients

• 500 g turkey escalope or chicken escalope, halved

For the sauce:

• 1 glass stick sponges, Chinese, poured, alternatively mushrooms
• 1 small can corn, drained
• 1 bell pepper (s) your choice, finely chopped
• 3 tablespoon processed cheese with herbs
• 2 medium tomato (s), halved and cut
• 1 small onion (s), finely diced
• 40 g herb butter
• 250 ml milk or sweet cream
• 4 slices Emmentaler
• 1 tablespoon paprika powder, noble sweet
• 1 teaspoon curry
• 1 teaspoon cayenne pepper
• 1 teaspoon thyme, finely rubbed
• 1 teaspoon basil, finely rubbed
• 4 teaspoons vegetable broth, grained
• 0.5 ½ bunch chives, finely chopped, alternatively freeze-dried
• salt and pepper
• Fondor
• 3 tablespoon rapeseed oil
• 250 g ribbon noodles
• 1 tablespoon turmeric
• 1 tablespoon rapeseed oil

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Instructions

1. Halve the turkey escalope (so there are smaller portions) and fry in a large pan over medium heat for about 3 minutes on each side, seasoning with fondor, salt and pepper as desired. Remove, spread in a baking dish and set aside.
2. In the pan, the oil has already mixed with meat juice, heat it up again and sauté the diced onion in it, add the chopped peppers and the sliced and halved tomatoes and stir well, season with salt and pepper if necessary. Let it boil down for approx. 10 minutes on a low level, but if the liquid is almost gone before the 10 minutes, then add milk immediately and mix with approx. 1 tablespoon sweet paprika, the thyme and basil.
3. Now slowly preheat the oven to 150 °.
4. Pour 250 ml milk on top, if you can and would like to, you can also use cream. The same applies to the spices: Everyone as much as they like and tolerate, the quantities given are intended as a guide or we like it that way.
5. Mix the sauce with 4 teaspoons of granulated broth, 1 teaspoon of curry, 1 teaspoon of cayenne pepper, 3 tablespoons of herb cheese and approx. 20 grams of herb butter (distribute the other 20 grams on the schnitzel that have cooled down in the baking dish) and season to taste.
6. Put the drained stick sponges and the drained corn in and simmer a little more carefully and season to taste from time to time. The pepper pieces may still have bite.
7. Now pour the contents of the pan evenly over the cold schnitzel with the herb butter and sprinkle with the finely chopped chives. Spread 4 halved Emmentaler slices on top and put them in the oven (any other cheese works just as well).
8. Now you can put on the pasta water, preferably with 1 tablespoon of rapeseed oil, 1 tablespoon of turmeric (gives a nice yellow color and tastes great) and salt as desired. Leave the schnitzel casserole in the oven at 150 ° for approx. 20 minutes, then turn it down to 100 ° and bake for another 10-15 minutes (in the meantime, cook the pasta until al dente according to the instructions and drain).
9. The baked schnitzel is ready when the cheese is brown or has melted and is colored (in our ancient oven, the baking times are a little longer, so just try it out).
10. Now arrange the pasta and the baked schnitzel in portions on plates and serve.
11. This goes well with a good wine and, of course, for children, apple juice spritzer, water or something similar.

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