A schnitzel recipe which I found in ” Polska” by Zuza Zak.
Ingredients
For the Cucumber Salad:
- 1 Cucumber peeled
- 1 medium shallot
- 1 tbsp lemon juice
- 120 ml soured cream
- 1/2 tsp caster sugar
- 1 tbsp freshly chopped dill
- sea salt and white pepper
For the Escalopes:
- 2 turkey breasts
- 1 garlic clove crushed
- 2 eggs beaten
- 1 tbsp plain flour
- 50 g fine fresh breadcrumbs
- 2 tbsps salted butter
- salt and white pepper to taste.
Servings:
Instructions
- First make the salad. Slice the cucumber and shallot as thinly as you can. Pour over the lemon and season with salt and white pepper. Mix together the soured cream, sugar and dill, add to the cucumber and shallot and toss gently to combine.
- Place the turkey breasts in a plastic food bag and bash them with a rolling pin to flatten them and tenderise the meat. They should be about 1 cm thick.
- Mix the salt and pepper into the crushed garlic to make a paste and massage this into the meat. Pour the beaten eggs into a wide shallow bowl. Mix the flour and breadcrumbs together an place them on a wide plate.
- Dip the escalopes into the egg then the breadcrumb mixture. Melt the butter in a frying pan over a medium heat. When it is sizzling add the escalopes and fry for 7-8 minutes on each side until crisp and golden.
- Serve with the cucumber salad on the side or on top as you prefer.
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