Turkey Schnitzel with Brussels Sprouts and Potato-Cheese Sticks

Ingredients

• 800 g Brussels sprouts
• Salt
• 900 g waxy potatoes
• 4 tbsp olive oil
• 2 tsp dried rosemary
• 60 g sugar‑free cornflakes
• 2 tbsp almond flour (15 g)
• 2 Eggs
• 500 g Turkey breast fillet
• Pepper
• 50 g alpine cheese (45% fat in total)

Instructions

1. 1.

   Clean and wash the Brussels sprouts, then blanch them for 2–3 minutes in boiling salted water. Drain, rinse with cold water, let drain, and split each sprout lengthwise. Peel, wash, and cut the potatoes into sticks. Pat the potato sticks dry, place them in a bowl, and toss with 3 tbsp oil and 1 tsp rosemary.

2. 2.

   Line a baking sheet with parchment paper. Spread the potato sticks loosely on the sheet and bake in a preheated oven at 220 °C (fan‑forced 200 °C; gas: level 5) for about 15 minutes.

3. 3.

   Meanwhile crush the cornflakes onto one plate, place the almond flour on another plate, and whisk the eggs in a shallow bowl. Pat the turkey fillet dry, slice into eight pieces, and lightly pound between plastic wrap to flatten slightly. Season the meat with salt and pepper, dredge in almond flour, then dip through the beaten eggs, and finally coat both sides in the cornflakes. Toss the Brussels sprouts in a bowl with salt, pepper, remaining oil, and rosemary. Grate the cheese finely.

4. 4.

   Remove the baking sheet briefly from the oven, push the potato sticks aside, and place the Brussels sprouts on the sheet. Arrange the schnitzel beside them and bake for 5–7 minutes. Take the sheet out again, sprinkle the potato sticks with cheese, and return to the oven for another 5–7 minutes until the cheese melts. Serve the turkey schnitzel with Brussels sprouts and potato‑cheese sticks.