Kalkunschnitzel with spinach salad and basil
MainsServings: 4
Ingredients for Kalkunschnitzel with spinach salad and basil
½ | dl | Olive oil |
1 | kg | Fresh spinach |
1 | Lime fruit + shell of ½ lime | |
2 | dl | Whipped cream |
2 | Shallots | |
3-4 | Large sprigs fresh basil | |
4 | Turkey schnitzler |
Instructions for Kalkunschnitzel with spinach salad and basil
To prepare the Kalkunschnitzel with spinach salad and basil recipe, please follow these instructions:
Peel the skull of the lime and mix it with the olive oil. Butter this mixture on the turkey seed on all sides and let the meat marinate 10-15 minutes, preferably longer.
Rinse the spinach thoroughly, pick it for stalk and style it for dripping.
Put the turkey chillies in a refractory dish and put them in the oven at 200 degrees 10 minutes or place them on a pan.
Hot salad: Boil the cream in a saucepan until it thickens and mix with lemon juice plus salt and pepper. Turn the spinach into the creamy cream and then take it out of the cream with a casserole. Spice the spinach on hot plates.
Boil the cream sauce with finely chopped mustard onion, boil for a couple of minutes and add the coarsely sliced basil. Put the Kalkunschnitzler together with spinach and sauce and serve the dish with rice or pasta.
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