Summary

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

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Instructions

1. Thaw the spinach leaves.
2. 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.
3. Salt the turkey escalope, cover with the vegetable filling, fold up and seal with the help of toothpicks.
4. First turn in the flour, then in the beaten eggs and finally in the breadcrumbs. Bake slowly in hot clarified butter.
5. Serve with parsley potatoes, rice and salad.