Turkey Schnitzel Filled with Spinach and Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 thick turkey schnitzel or chicken schnitzel
- 100 g sheep cheese, liht
- 100 g spinach (frozen)
- 1 small onion (s)
- 1 pinch (s) nutmeg
- salt and pepper
- some oil or rama culinesse
Print Recipe
Pin Recipe Instructions
- Cut the onion into small cubes and sweat until translucent, add the spinach and slowly simmer. Meanwhile, also cut the sheep`s cheese into small cubes.
- Depending on the type of filling, either knock the turkey escalope lightly (filling like a roulade) or cut the turkey escalope into small, deep pockets.
- Add the sheep`s cheese to the spinach and onion mixture, season with salt, pepper and a little nutmeg and remove from the stove, stirring occasionally. Heat the fat in a pan while filling the schnitzel with the spinach and sheep cheese mixture and fix with a toothpick or thread if necessary.
- Now fry the schnitzel well. If there is any of the filling left over, keep it warm. When the filled schnitzels are well seared, they can be served with a little rice and the rest of the filling (serves as a sauce substitute).
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