Summary

Ingredients

• 700 g jacket potato (s) from the previous day, peel and rouhly rate
• 1 large onion (s), cut into fine cubes
• 250 g mushrooms, cut into slices
• 200 g sour cream
• 150 g cheese, rated Emmentaler
• 4 m turkey escalope
• 2 tablespoon oil, for frying
• Salt and pepper, freshly ground

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Instructions

1. Salt and pepper the turkey escalope and fry briefly on both sides in the hot oil and place in a baking dish. Then fry the onions and mushrooms in the frying fat until the liquid has evaporated and spread over the schnitzel.
2. Salt and pepper the grated potatoes and mix well with sour cream and cheese. Spread the mixture over the schnitzel with the mushrooms. Baked in the oven at 200 ° for 35 minutes.
3. Iceberg lettuce tastes best with it.