Spaetzle – Gratin with Turkey Strips
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 turkey schnitzel
- 250 g spaetzle
- 30 g poultry stock, instant
- 250 g peas (frozen)
- 200 ml cream
- 125 g sheep cheese
- 4 tablespoon oil (peanut oil)
- 2 tablespoon soy sauce
- 2 tablespoon salt (poultry salt)
Print Recipe
Pin Recipe Instructions
- Cut the turkey schnitzel into strips. Marinate in a marinade made from peanut oil, soy sauce and chicken salt. Sear them in a preheated pan.
- Add water for the spaetzle and bring to the boil. Add some clear poultry stock, then add the spaetzle. Cook for about 10 minutes, taking care not to cook too soft. Then put them off properly so that they don`t grab each other.
- Then first pour a layer of pasta in a baking dish. Distribute the frozen peas from the pack directly onto the pasta. Then distribute the seared meat on top as well. Top up with the rest of the pasta.
- Pour the cream into a measuring cup. Crumble the sheep cheese and mix in. Pour evenly over everything.
- Place in the preheated oven for approx. 20 minutes at 180 ° C. Then serve immediately.
- The noodles from the top layer can turn out a little crispy.
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