Classic Turkey Schnitzel
with roast potatoes and creamy cheese sauceCalories
:
743 kcalProtein
:
57.2g proteinDifficulty
:
EasyProtein Rich
Egg(s) not included
Family Friendly
Allergens:
- Hazelnuts
- Nuts
- Cereals containing gluten
- Wheat
- Milk
- Sulphites
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
320 grams
Irish Turkey Breast
10 grams
Hazelnuts
(Contains: Hazelnuts, Nuts)
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
600 grams
Potatoes
1 unit(s)
Rosemary
2 unit(s)
Garlic
65 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
40 grams
Salad Leaves
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
1 unit(s)
Egg
½ tsp
Salt
½ tbsp
Flour
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3111 kJ
Energy (kcal)743 kcal
Fat18.5 g
of which saturates9.7 g
Carbohydrate87.1 g
of which sugars5.1 g
Dietary Fiber9.4 g
Protein57.2 g
Cholesterol7.2 mg
Salt3 g
Trans Fat0.1 g
Potassium1028.7 mg
Calcium18.8 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks (peeling optional).
- Pick the rosemary leaves and roughly chop (discard the stalks).
- Pop the potatoes onto a large (lined) baking tray. Toss with half the rosemary, salt, pepper and a drizzle of oil.
- Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
2
- Finely chop the hazelnuts.
- Beat one egg (per 2P) in a bowl.
- Mix breadcrumbs, hazelnuts, remaining rosemary and ½ tsp salt in another bowl.
3
- Dip the turkey into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate.
- Place a large pan over high heat with enough oil to coat the bottom.
- Once hot, carefully lay the turkey into the pan and fry until golden-brown, 5-8 mins on each side. Adjust the heat if necessary.
4
- Transfer the turkey to a lined baking tray.
- Bake on the middle shelf until cooked through, 8-10 mins. IMPORTANT: Turkey is cooked when no longer pink in the middle.
- Discard the excess oil from the pan and give it a quick wipe (you'll be using it again).
5
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Return the now empty pan to medium heat with a drizzle of oil.
- Add the garlic and fry for 30 secs. Stir in ½ tbsp flour (per 2P), then add the creme fraiche and 50ml water (per 2P).
- Bring to the boil, lower the heat and add the cheese. Stir until the cheese is melted and the sauce starts to thicken, 1 min.
- Season to taste with salt and pepper. Remove the pan from the heat.
6
- When everything's ready, reheat the sauce if needed.
- Share the turkey schnitzels between plates.
- Serve the rosemary roast potatoes and salad leaves alongside, with the creamy sauce in a small bowl.
- Finish the salad with a drizzle of balsamic glaze.
