Stuffed Turkey Schnitzel Viennese Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large turkey schnitzel, thinly sliced
- salt
For the filling:
- 200 g spinach leaves, frozen
- 250 g celeriac, cut into sticks
- 3 carrot (s), cut into sticks
- 125 ml whipped cream
- salt and pepper
- Flour
- 2 egg (s)
- Breadcrumbs
- Clarified butter, for frying
Print Recipe
Pin Recipe Instructions
- Thaw the spinach leaves.
- For the filling, place the carrots and celery in a pan with the whipped cream, season with salt and pepper and cook until firm to the bite. Squeeze out the thawed spinach leaves and mix with the vegetables.
- Salt the turkey escalope, cover with the vegetable filling, fold up and seal with the help of toothpicks.
- First turn in the flour, then in the beaten eggs and finally in the breadcrumbs. Bake slowly in hot clarified butter.
- Serve with parsley potatoes, rice and salad.
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