Turkey Schnitzel with Cabbage and Potatoes

Turkey Schnitzel with Cabbage and Potatoes

Ingredients

Turkey Schnitzel with Cabbage and Potatoes

1 ea.

— as needed

Flour seasoned with salt and pepper

— as needed

Beaten eggs

— as needed

White breadcrumbs or Panko

1 ea.

Lemon slice

4 oz.

Caraway Buttermilk Potatoes, hot*

4–5 oz.

Braised Red Cabbage, hot*

Directions

  1. 1. Prepare three shallow baking pans for the breading process—one containing seasoned flour, one containing beaten eggs and one containing breadcrumbs.
  2. 2. Remove Turkey Breast Filet from packaging and cover with plastic wrap. Tenderize with meat mallet until approximately 1/8 inch thick.
  3. 3. Fry until coating is golden brown.
  4. 4. Serve topped with lemon slice, along with Caraway Buttermilk Potatoes and Braised Red Cabbage.

Ingredients

Caraway Buttermilk Potatoes

1 lb.

Fingerling potatoes (red, purple, white)

1 tbsp.

Caraway seeds

1 quart(s)

Buttermilk

1 tsp.

Sea salt

½ tsp.

Fresh ground black pepper

3 tsp.

Butter

Directions

  1. 1. Combine potatoes, caraway seeds, buttermilk, sea salt and black pepper in a large pot. Bring to a boil and simmer for 20–25 minutes until tender.
  2. 2. When tender, toss with butter and adjust the sea salt and black pepper to taste.

Ingredients

Braised Red Cabbage

1 ea.

Medium onion, small dice

1 head(s)

Red cabbage, core removed and shredded

1 tsp.

Black pepper

1 tsp.

Sea salt

2 ea.

Bay leaves

½ cup(s)

Brown sugar

4 oz.

Red currant jelly

4 oz.

Red wine

1 ½ tbsp.

Juniper berries

Directions

  1. 1. Place bacon into a large heavy-duty pot; cook until almost crisp. Add the onions and sauté for 8 minutes.
  2. 2. Add the cabbage and all remaining ingredients.
  3. 3. Bring to boil and simmer for 1 hour to 1 hour 15 minutes until soft; stir every 20 minutes.
  4. 4. Adjust sea salt and black pepper to taste.
  5. 5. Serve.
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