Turkey Schnitzel in Mustard – Cream Sauce
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 turkey schnitzel
- 1 small Can / s beans, green
- 200 g pasta (e.. fusilli)
- Mustard, hotter
- some salt and pepper
- 1 onion (s)
- Breadcrumbs
For the sauce:
- 1 tablespoon mustard, hotter
- some salt and pepper
- 1 cup cream
- 100 ml white wine
- 100 ml vegetable stock
- 4 cloves garlic
Print Recipe
Pin Recipe Instructions
- Peel and dice the onion. Wash the meat and remove fat and tendons.
- Pour the breadcrumbs on a plate. Then salt and pepper the meat, brush with the mustard and press firmly into the breadcrumbs. Repeat this process for the second side as well.
- Heat some oil in the pan and put the meat on the 1st side.
- Now bring the pasta and beans to the boil in salted water.
- When the underside of the meat is crispy, turn it gently. The meat should only be turned this once so that the breading does not come off so easily. Now add the onion cubes to the pan and add a little oil if necessary. While the second side is frying, peel and finely dice the garlic. As soon as the meat is ready, it can be put on the plates.
- Now immediately put the garlic in the pan and put it on the highest heat. As soon as the garlic is lightly seared, add all the other ingredients for the sauce to the pan and bring to the boil while stirring constantly. Season to taste with salt and pepper.
- Arrange the pasta and beans on the plates and then distribute the sauce on top. Serve hot.
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