Turkey Schnitzels in Fennel Cream and Baked Cheese

Name: Turkey Schnitzels in Fennel Cream and Baked Cheese - Estera D.
Ingredients: For 4 servings: 4 slices of turkey breast or thigh; each 100 g; 2 not very large bulbs of fennel; 100 g grated cheese; breadcrumbs as needed; salt; oil

Diverse - Turkey Schnitzels in Fennel Cream and Baked Cheese by Estera D. - Recipia

Fennel is a fragrant vegetable with a distinct flavor that can transform any dish into a remarkable culinary experience. We start by cleaning the fennel, removing the outer layer and the tougher parts. It is important to wash it well under cold running water to remove any impurities. After cleaning, we cut the fennel into quarters, which will facilitate the boiling process. We bring a pot of water to a boil, add salt, and then introduce the cut fennel. We boil for about 20 minutes or until a fork easily penetrates it, indicating that it is ready. After boiling, we let the fennel cool in a colander to remove excess water. This step is crucial, as a watery cream will affect the final texture of the dish. Once the fennel has cooled, we transfer it to a food processor or blender, where we blend it until we obtain a smooth cream. This fennel cream will be the perfect combination to give a special flavor to the meat. After obtaining the cream, we place it in a fine strainer to let it lose any excess water while we prepare the telemea cheese or cheese, which we grate using a grater. Once the cheese is ready, we mix the fennel cream with the grated cheese so that the flavors integrate. Now, we prepare to assemble the schnitzels. We take a slice of meat, which we spread with about one-eighth of the fennel cream and cheese. We sprinkle breadcrumbs on top, ensuring it is evenly distributed. We carefully pinch the edges of the meat slice so that the filling does not spill out, and we turn it over with the breadcrumb side down into the prepared baking tray. We continue this process for all the slices of meat, spreading each slice with the fennel cream and sprinkling breadcrumbs. After all the slices are arranged in the tray, we brush each schnitzel with a drizzle of oil to help form a golden and crispy crust. We preheat the oven to 190°C and bake the schnitzels for about 30 minutes. If necessary, we can activate the grill function for a few minutes to achieve a crunchier crust. Don't worry if the schnitzels seem soft at first; the thin meat will cook quickly, and once it cools, it will acquire a pleasant texture. After baking, let the schnitzels cool for 5-10 minutes before serving. Use a wide spatula, such as the one for lasagna, to carefully lift them out of the tray. These fennel and cheese schnitzels are not only delicious but also an excellent way to introduce vegetables into the daily diet. Bon appétit!