Turkey Schnitzel with Hazelnut Coating served with Endive Salad and Chanterelles

Ingredients

• 4 Turkey schnitzels (≈140 g each)
• Salt
• Pepper (freshly ground)
• 3 tbsp Flour
• 2 Eggs
• 60 g breadcrumbs
• 2 tbsp ground hazelnuts
• sunflower oil (for frying)
• Endive salad
• 150 g chanterelles
• 2 Spring Onions
• 3 tbsp olive oil
• 0.5 untreated lemon (juice and zest)
• 1 tsp Honey
• a handful beet sprouts
• lingonberries (optional)

Instructions

1. 1.

   Wash the schnitzels, pat dry, and lightly pound flat if needed. Season with salt and pepper, then dredge in flour. Dip into whisked eggs, coat with breadcrumb-hazelnut mixture. Fry in hot oil for 2–3 minutes per side until golden brown.

2. 2.

   Wash and trim the endive salad; set aside. Clean chanterelles thoroughly. Slice spring onions thinly. Sauté onions and chanterelles in hot oil for about 2 minutes. Remove from heat, stir in lemon juice, zest, and honey, season with salt. Plate the salad and beet sprouts, place schnitzels on top, garnish with lingonberries if desired.