Austrian turkey schnitzel with potato salad
~36 minbakedAustria
631kcal
60 gprotein
59 gcarbs
13 gfat
9 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 917 | 78 g |
| Emmagetting lean | 27% | 506 | 57 g |
| Jackgrowing | 24% | 443 | 42 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Turkey breast160 g
- Porridge oats30 g
- Eggs1
- Potatoes, waxy250 g
- Greek yoghurt60 g
- Dijon mustard8 g
- Chives, fresh½ bunch
- Turkey breast320 g
- Porridge oats60 g
- Eggs2
- Potatoes, waxy500 g
- Greek yoghurt120 g
- Dijon mustard15 g
- Chives, fresh½ bunch
- Turkey breast640 g
- Porridge oats120 g
- Eggs4
- Potatoes, waxy1.0 kg
- Greek yoghurt240 g
- Dijon mustard30 g
- Chives, fresh1½ bunches
From your store cupboard
Black pepperSaltWine vinegar
Method
- Boil the potatoes in their skins 20 minutes, peel them and cut them into rounds while still warm. Warm, they drink the dressing; cold, they don’t.
- Whisk a dressing from the yoghurt, mustard, a tablespoon of vinegar, salt and pepper and fold it through the potatoes. Leave it 20 minutes to settle.
- Heat the oven to 220 °C.
- Beat the turkey out between sheets of cling film to 6 mm. An Austrian schnitzel is always thin.
- Blitz the oats to crumbs. Salt the escalope, dip it in beaten egg, then in the crumbs, and press it on with your palm.
- Bake on a tray at 220 °C for 18 minutes, turning halfway. Serve with the salad and the chives.
- Boil the potatoes in their skins 20 minutes, peel them and cut them into rounds while still warm. Warm, they drink the dressing; cold, they don’t.
- Whisk a dressing from the yoghurt, mustard, a tablespoon of vinegar, salt and pepper and fold it through the potatoes. Leave it 20 minutes to settle.
- Heat the oven to 220 °C.
- Beat the turkey out between sheets of cling film to 6 mm. An Austrian schnitzel is always thin.
- Blitz the oats to crumbs. Salt the escalope, dip it in beaten egg, then in the crumbs, and press it on with your palm.
- Bake on a tray at 220 °C for 18 minutes, turning halfway. Serve with the salad and the chives.
- Boil the potatoes in their skins 20 minutes, peel them and cut them into rounds while still warm. Warm, they drink the dressing; cold, they don’t.
- Whisk a dressing from the yoghurt, mustard, a tablespoon of vinegar, salt and pepper and fold it through the potatoes. Leave it 20 minutes to settle.
- Heat the oven to 220 °C.
- Beat the turkey out between sheets of cling film to 6 mm. An Austrian schnitzel is always thin.
- Blitz the oats to crumbs. Salt the escalope, dip it in beaten egg, then in the crumbs, and press it on with your palm.
- Bake on a tray at 220 °C for 18 minutes, turning halfway. Serve with the salad and the chives.
Temperatures are for a conventional oven; with a fan, knock off 20 °C.
How to tell it’s done
- Turkey breast — Done when it is white all the way through and the juices run clear. Turkey dries out faster than chicken, so take it off the heat a minute early rather than a minute late.
Allergens: Mustard (10), Lactose, Cereals containing gluten (1), Milk (7), Sulphur dioxide and sulphites (12), Eggs (3)
