Turkey Schnitzel with Crispy Crust
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 turkey schnitzel or chicken breast fillet
- 4 handfuls natural cornflakes (without additives)
- 1 tablespoon mustard, Dijon or medium hot
- 1 cup sesame seeds
- Sprig (s) rosemary and thyme, plucked
- pepper
- 1 bag rice, or 2 small. Loose cups
- 1 small onion (s), diced
- 2 handfuls mushrooms, cleaned and cut into fine slices
- 1 bunch parsley, chopped
- Milk and cream
- 1 tablespoon flour
- Clarified butter and peanut oil
Print Recipe
Pin Recipe Instructions
- Wash the turkey schnitzel with cold water and pat dry. Spread thinly with the mustard, pepper. Mash the cornflakes a little in a large bowl, add the sesame seeds and herbs and mix everything well. Now place the schnitzel in the breading mixture and press firmly on both sides so that as much as possible sticks. Put on the rice.
- Heat 1 tablespoon of clarified butter or peanut oil in a pan and fry the schnitzel until golden crispy (depending on the thickness, about 3-5 minutes per side), turning carefully.
- In another saucepan, sweat the chopped onion with a little fat, add the mushrooms and cook for about 2 minutes. Pour milk and cream on top and bring to the boil, stir in flour and bind with it. Add the parsley before serving.
- Arrange everything nicely, adding seasonal vegetables or salad if you like.
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