Turkey Schnitzel with Pesto Mashed Potatoes

Ingredients

• 500 g Turkey breast fillet
• Salt
• Pepper
• 1 tbsp flour
• 4 tomatoes
• 2 tbsp Rapeseed oil
• 400 g waxy potatoes (7 medium waxy potatoes)
• 125 g Gouda cheese (30% fat in solids)
• 100 ml milk (1.5% fat)
• 2 tbsp light pesto

Instructions

1. 1.

   Rinse the turkey fillet, pat dry with kitchen paper and cut into 12 small schnitzels. Season with salt and pepper.

2. 2.

   Place flour on a large plate and coat each schnitzel in it.

3. 3.

   Wash the tomatoes, cut off the stem ends at an angle and slice each tomato into four thick wedges.

4. 4.

   Heat 1 tbsp oil in a large pan. Fry six schnitzels over medium heat for 3 minutes per side. Remove, add remaining oil to the pan and fry the rest of the schnitzels similarly.

5. 5.

   Take all schnitzels out and cook the tomato wedges in the pan juices for 1 minute per side. Remove and let cool slightly.

6. 6.

   Wash, peel, quarter the potatoes and boil covered in salted water for 20 minutes. Meanwhile grate the cheese on a box grater.

7. 7.

   On a work surface alternate stacking four tomato wedges and three schnitzels into four towers, securing each with a wooden skewer.

8. 8.

   Place the stacks in a baking dish, sprinkle with cheese and bake in a preheated oven at 180 °C (fan‑forced 160 °C, gas: level 2–3) for 7–9 minutes until golden.

9. 9.

   Heat the milk in a small pot. Drain the potatoes, return them to the cool stove top and mash with a potato masher.

10. 10.

    Stir hot milk and pesto into the mashed potatoes with a whisk. Season with salt and pepper and serve the mash alongside the schnitzel towers.