Turkey Cutlets with Potato Wedges
Crispy breaded turkey schnitzels with sage and parmesan, served with seasoned oven-baked potato wedges.
- 50 min
- 483 kcal / serving
- medium
- Protein
- 41.1 g
- Fat
- 17.3 g
- Carbs
- 39.5 g
Contains: gluten, milk, egg (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 2 potatoes (200 g each), with skin
- 1 tablespoon olive oil, plus 1 tablespoon for frying
- 1 1/2 teaspoons dried sage
- 30g fresh grated breadcrumbs
- 20g parmesan, finely grated
- 2 thin turkey cutlets (120 g each)
- 1 egg, beaten
- Salt and pepper
- Lemon wedges, for serving
Method
- Preheat the oven to 220°C. Cut each potato into 8 wedges.
- Put the potato wedges in a bowl. Add 1 tablespoon of oil, 1/2 teaspoon of sage, salt, and pepper, and mix well until the potatoes are completely coated with oil.
- Spread the potatoes out in a single layer on a baking sheet and bake for 25 minutes, until they are cooked through and golden brown.
- Meanwhile, mix breadcrumbs, cheese, remaining sage, salt, and pepper.
- Coat the turkey cutlets in the beaten egg, then press both sides into the breadcrumb mixture.
- Heat the remaining oil in a pan at relatively high temperature. Add the cutlets and fry for 4-5 minutes, until they are cooked through and golden brown. Turn once in between. Serve immediately with potato wedges and lemon wedges.
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