Turkey schnitzel with potatoes

Name: Turkey schnitzel with potatoes
Ingredients: 300 g turkey; 1 teaspoon salt; 1/2 teaspoon ground pepper; 5 tablespoons plain flour; 10 tablespoons breadcrumbs; 2 eggs; 1 pinch salt; 500 ml oil for frying; 50 g butter; 7 medium potatoes (about 1.4 kg); 1 teaspoon salt; 1/2 teaspoon Maggi Secretul Gustului chicken-flavored seasoning; 8-10 tablespoons oil; 10 g dill

Meat - Turkey schnitzel with potatoes by Consuela A. - Recipia

The butter melts into the hot oil after the turkey schnitzel with potatoes has browned. The thin, breadcrumb-coated meat sits alongside browned potatoes with dill, and I like to save a small piece of bread for the oil left on the plate. Prep: 20 minutes. Cook: 39 minutes. Rest: 0 minutes. Total time: 59 minutes. Serves: 4. Approximately 900 kcal and 38 g protein per serving.

Ingredients

For the schnitzels

300 g turkey
1 teaspoon salt
1/2 teaspoon ground pepper
5 tablespoons plain flour
10 tablespoons breadcrumbs
2 eggs
1 pinch salt
500 ml oil for frying
50 g butter

For the side

7 medium potatoes (about 1.4 kg)
1 teaspoon salt
1/2 teaspoon Maggi Secretul Gustului chicken-flavored seasoning
8-10 tablespoons oil
10 g dill

Preparation

1. Pat the meat dry with paper towels, cut it into 5 slices and pound them between sheets of plastic wrap until thin. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. 2. Put the flour and breadcrumbs on separate plates. Beat the eggs with a pinch of salt, then dredge each slice in flour, shaking off the excess, then egg and breadcrumbs, without pressing. 3. Heat 500 ml oil in a deep frying pan. Fry the schnitzels in batches for 3 minutes on each side, until browned; allow about 18 minutes of frying time for 5 slices. 4. Add the butter to the hot oil and let it melt for a minute. Transfer the schnitzels to paper towels. 5. Peel the potatoes, rinse them and cut them into small cubes. Boil them for 12 minutes in enough water to cover, with 1 teaspoon salt and the Maggi seasoning, until almost tender. Drain. 6. Heat 8-10 tablespoons oil in a frying pan and brown the potatoes for 8 minutes, stirring gently. Chop the dill, add it and stir. 7. Serve the schnitzels hot, with the dill potatoes.

Notes

Leftover schnitzels keep in the fridge for up to 3 days, and it’s best to store the potatoes in a separate container. Serve pickles on the side, especially sour cucumbers. For a gluten-free version, use the same amount of gluten-free flour and breadcrumbs; the eggs and butter stay in, so the dish contains egg and dairy. Turkey slices are easier to pound when cold, but not frozen. If they’re unusually thick, fry them a little longer and check one before taking the whole batch out. Thin-skinned potatoes with firm flesh hold their shape better when browned. Drain them well after boiling, or the oil will start to splatter when you add them to the pan. Maggi seasoning is salty, so taste the potatoes before adding more salt.

Frequently asked questions

Can I use chicken breast instead of turkey?

Yes, use 300 g thinly sliced chicken breast. Fry one slice as a test and continue until the meat is no longer pink in the middle.

Why are the breadcrumbs coming off the schnitzel?

Usually, there’s too much flour left under the egg, or the meat is wet. After coating the slices in breadcrumbs, leave them on a plate for 5 minutes before frying.

Can I bake the schnitzels?

Yes, arrange them on baking paper and bake at 220°C for about 18 minutes, turning them halfway through.

What should I do if the potatoes fall apart in the pan?

Choose potatoes with firm flesh and stop boiling them when a fork only goes halfway through; they’ll soften more as they brown.