Turkey schnitzels

Name: Turkey schnitzels
Yield: 4 servings
Cuisine: Boil
Ingredients: 6.00 turkey schnitzels; 0.00 salt and freshly ground black pepper; 1.00 eggs whisked; 100.00 g almonds ground; 75.00 g butter; 125.00 ml wine white; 30.00 ml lemon juice; 15.00 ml fresh parsley chopped; 75.00 g butter cold, cubed; 25.00 ml flour cake

4 servings

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Poultry

By Food24 November 03 2009

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Ingredients (10)

6.00	turkey — schnitzels
0.00	salt and freshly ground black pepper
1.00	eggs — whisked
100.00 g	almonds — ground
75.00 g	butter

Sauce

125.00 ml	wine — white
30.00 ml	lemon juice
15.00 ml	fresh parsley — chopped
75.00 g	butter — cold, cubed
25.00 ml	flour — cake

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Method:

Season the schnitzels with salt and pepper and dip in the egg to coat.
Coat the schnitzels with the almonds and chill them in the fridge.
Heat the butter in a large pan and add the schnitzels.
Cover and braise for two minutes on each side until browned and cooked inside.
Sauce
Heat the wine, lemon juice and parsley in a saucepan and reduce by a third.
Remove from the heat.
Mix the butter and flour and beat into the sauce a little at a time.
Stirring continuously, heat until the sauce thickens.
Pour over the schnitzels and serve with lemon wedges.