You are here

Turkey schnitzel with asparagus and potato salad

Turkey schnitzel

with asparagus and potato salad

Duration
approx. 50 min.
Effort
moderate

Ingredients for 4 people

  • gGreen asparagus
  • 500 gWaxy potatoes
  • 4Spring onions
  • 200 mlKühne Yoghurt & Garden Herbs Dressing
  • 2 TspMedium Hot Mustard
  •  Salt
  •  Pepper
  • 4Turkey schnitzel (100 g each)
  • 4 TbspFlour
  • 2Eggs
  • 4 TbspBreadcrumbs
  • 6 TbspVegetable oil

Nutritional information

Approx. 688 kcal (2877 kJ) / 35 g protein / 35 g fat / 48 g carbohydrates

The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.

Preparation

Rezept Putenschnitzel mit Spargel-Kartoffel Salat

1. Cut off the fibrous end on the the asparagus. Cook the asparagus in salted water for 5 minutes until al dente and rinse well with cold water. Cook the potatoes in salted water until al dente, peel, let cool slightly.


2. Cut the asparagus diagonally into slices just over 1 cm in thickness. Cut the potatoes into thick slices just over 1 cm in thickness. Cut the spring onions into rings, not too thin. Put everything into a bowl. Mix Kühne Yoghurt & Garden Herbs Dressing with Kühne Mustard medium hot, add to salad, mix gently and season with salt and pepper.


3. Tenderize the turkey schnitzel until they are 1 cm thick. First flour them, then put them in an egg wash, then in the breadcrumbs, turning them on each side. Fry the schnitzel in portions in vegetable oil on all sides over medium heat until golden brown.


4. Season asparagus and potato salad with salt and pepper as desired just before serving and serve with the schnitzel.


*Tip: tenderize the schnitzel between two layers of cling film. This makes work easy and prevents the meat from tearing.*


1. Cut off the fibrous end on the the asparagus. Cook the asparagus in salted water for 5 minutes until al dente and rinse well with cold water. Cook the potatoes in salted water until al dente, peel, let cool slightly.


2. Cut the asparagus diagonally into slices just over 1 cm in thickness. Cut the potatoes into thick slices just over 1 cm in thickness. Cut the spring onions into rings, not too thin. Put everything into a bowl. Mix Kühne Yoghurt & Garden Herbs Dressing with Kühne Mustard medium hot, add to salad, mix gently and season with salt and pepper.


3. Tenderize the turkey schnitzel until they are 1 cm thick. First flour them, then put them in an egg wash, then in the breadcrumbs, turning them on each side. Fry the schnitzel in portions in vegetable oil on all sides over medium heat until golden brown.


4. Season asparagus and potato salad with salt and pepper as desired just before serving and serve with the schnitzel.


*Tip: tenderize the schnitzel between two layers of cling film. This makes work easy and prevents the meat from tearing.*