Mushroom Schnitzel

Ingredients

• 8 turkey cutlets (about 80 g each)
• 2 bell peppers (red and green)
• 250 g Mushrooms
• 1 onion
• Salt
• ground pepper
• 2 tbsp Vegetable oil
• 1 tbsp flour
• 50 ml lemon juice
• 200 ml meat broth
• 75 ml heavy cream
• paprika powder (sweet)

Instructions

1. 1.

   Rinse the cutlets and pat them dry. If needed, gently pound flat. Wash the bell peppers, halve, clean, and slice into short strips. Clean the mushrooms and slice them. Peel and finely dice the onion.

2. 2.

   Season the cutlets with salt and pepper and brown them in a non‑stick pan over hot oil on both sides. Remove them. Sauté the onions in the remaining fat until translucent, then add the mushrooms and cook for 1–2 minutes.

3. 3.

   Add the bell pepper strips, sprinkle with flour, deglaze with lemon juice, and pour in the broth. Simmer gently for 2–3 minutes until the vegetables are almost cooked.

4. 4.

   Pour in the cream and adjust consistency by adding more broth or reducing the sauce. Season with salt, pepper, and paprika powder. Return the cutlets to the sauce and let them simmer for 3–4 minutes. Serve immediately.