Schnitzel Motley
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 10 slices rusks
- 4 small turkey schnitzel
- Salt and pepper, coarser
- 400 g carrot (s)
- 0.5 ½ bunch spring onion (s)
- 0.5 ½ bunch parsley
- 0.5 ½ bunch chives
- butter
- 150 g Edam cheese
- 2 egg (s)
- 4 tablespoon sour cream, possibly milk
- Fat for the shape
- 3 tablespoon sesame seeds or as desired
Print Recipe
Pin Recipe Instructions
- Crumble two rusks. Wash turkey schnitzel in cold water, pat dry and season with salt and pepper. Peel and roughly grate the carrots. Clean and wash the spring onions and cut into fine rings. Wash the parsley and chives, pat dry and chop finely.
- Heat the butter, sweat the carrot grated in it for about five minutes over a low heat and allow to cool. Grate the cheese, mix with the shredded carrots, spring onions, half of the herbs, eggs, rusk crumbs and sesame seeds and season with salt and pepper. Mix the sour cream with the remaining herbs, if too thick, mix in a little milk.
- Place the remaining rusks in a large greased casserole dish, brush with the herb sour cream and place the turkey schnitzel on top. Put the carrot mixture on top and press on. Bake in a preheated oven at 200 degrees top / bottom heat (gas level 3) for 15-20 minutes. Let rest for 15 minutes in the switched off oven.
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