Putenschnitzel

Ingredients

• 300 g potatoes
• iodized salt
• 2 turkey cutlets
• 1 tsp sunflower oil
• 60 g Edam cheese
• 1 pinch ginger powder
• 1 bunch fresh herbs

Instructions

1. 1.

   Wash the potatoes thoroughly and cook them with skins in salted water until al dente. Drain, let cool slightly, then peel.

2. 2.

   Preheat the oven to 200 °C (Gas‑level 2‑4). Rinse the turkey cutlets under running cold water, pat dry, lightly pound flat, and season with iodized salt. Heat sunflower oil in a non‑stick pan. Fry the cutlets for 2–3 minutes on each side, remove from the pan and keep warm.

3. 3.

   Grate the potatoes and cheese coarsely and mix them in a bowl. Season with iodized salt and a little ginger powder. Rinse the herbs, shake dry, finely chop the leaves and fold into the potato mixture.

4. 4.

   Spread the potato‑cheese crust over the turkey cutlets and bake in the hot oven for about 10 minutes until golden. Remove from the oven, serve immediately with fresh leaf salads.