Turkey Schnitzel in Puff Pastry with Carrots – Peas – Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 turkey schnitzel
- salt and pepper
- 1 packet puff pastry
- Herb butter
- 1 egg (s), including the yolk
- 300 g carrot (s)
- 1 tablespoon margarine
- 125 ml vegetable stock
- 300 g peas, (frozen)
- nutmeg
- 1 tablespoon herbs
- 1 tablespoon heavy cream
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Season 2-3 turkey schnitzel with salt, pepper and paprika and fry well. Let cool down. Thaw 1 package of puff pastry, roll out lightly in sheets. Divide the schnitzel into pieces and roll into the puff pastry with 1 piece of herb butter. Brush with egg yolk and place on a baking sheet lined with baking paper. Add the cup with water and bake in the preheated oven at 200 degrees for about 20 minutes.
- Wash, peel and slice 300 g carrots and sauté with a tablespoon of margarine. Pour in 1/8 l of the broth and simmer for 5 minutes. Add 300 g frozen peas, season with salt, pepper and nutmeg. Do not steam too soft and season with 1 tablespoon of herbs and 1 tablespoon of cream.
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