Summary

Ingredients

• 250 g onion (s), finely diced
• 250 g shallot (s), diced
• 150 g leek, finely diced
• 3 cloves garlic, thinly sliced
• 200 g mushrooms, finely diced
• 100 g carrot (s), finely diced
• 100 g celeriac, finely diced
• 2 stalks celery
• 1 liter sweet cream
• 2 kg turkey breast
• 400 g mountain cheese, rated
• 125 ml soy sauce, dark (naturally brewed)
• 1 tablespoon, heaped chilli flakes
• 2 tablespoon, leveled paprika powder, noble sweet
• 1 teaspoon, heaped curry powder, mild
• 1 bay leaf, rubbed
• 1 tablespoon, level paprika pulp, mild
• Clarified butter for frying

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Instructions

1. Prepare the sauce the day before. This allows the spices in the sauce to slowly migrate into the meat.
2. Fry the vegetables and onions in a roasting pan or wok with the addition of fat and paprika. This is done with a medium supply of heat and occasional stirring. Roasted substances are allowed to form on the bottom of the pot. Caramelizing the food creates the flavors that we need for the cream schnitzel. Stir in paprika pulp, chilli flakes and curry powder and deglaze with cream and soy sauce. The cooking process should not exceed 10 minutes. Now let the sauce cool down.
3. During this time wash the meat, pat dry with kitchen paper, parry and cut into slices. Place the meat slices in a large greased casserole dish and cover with the cooled sauce. Cover and place in the refrigerator for approx. 24 hours.
4. Take the mold out of the refrigerator approx. 2 hours before preparation.
5. The cooking time of the schnitzel in the preheated oven is about 40 minutes at 180 ° C. After this time, switch on the grill function, remove the baking dish from the oven to sprinkle the grated cheese over it. Put it in the oven for a moment to brown the cheese.
6. Serve with rice or baguette.