Summary

Ingredients

• 1 kg jacket potato (s)
• 150 ml vegetable stock
• salt and pepper
• 1 teaspoon caraway seeds
• 1 teaspoon mustard
• 4 tablespoon vinegar
• 4 tablespoon oil
• 500 g turkey breast
• 2 egg (s)
• 50 g cheese, rated
• 2 tablespoon clarified butter
• 1 bunch radishes
• Flour
• possibly chives

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Instructions

1. Cut the potatoes into thin slices. Heat the broth. Stir salt, pepper, caraway seeds, mustard, vinegar and oil into the broth, pour over the potatoes. Mix everything and let it steep for about 15 minutes.
2. Rinse turkey breast with cold water, pat dry, cut into thin slices, season with salt and pepper. Whisk eggs and stir in cheese. Dust the schnitzel with flour, pull it through the cheese and egg mix and fry in clarified butter for 3-5 minutes over a mild heat until golden brown.
3. Wash and clean the radishes, finely chop them and mix with the potato salad. Possibly Garnish with chives and serve with the schnitzel.