Turkey Schnitzel with Spinach

Ingredients

• 300 g fresh flat-leaf spinach
• 2 Spring Onions
• 1 Garlic clove
• 1 Carrot
• 150 g Brown Mushrooms
• 4 Basil stems
• 5 g Butter (1 tsp)
• 1 pinch seasoned vegetable broth
• nutmeg
• Salt
• Pepper
• 600 g turkey schnitzel (4 pieces)
• 5 g flour (1 tsp)
• 15 g clarified butter (1 tbsp)

Instructions

1. 1.

   Wash and dry the spinach. Wash, trim and cut the spring onions into 4 cm pieces. Peel and finely chop the garlic. Peel and grate the carrot.

2. 2.

   Clean the mushrooms and slice them. Wash and shake off excess water from the basil.

3. 3.

   Heat butter in a wide pot. Sauté the vegetables over medium heat for 5 minutes. Add a pinch of seasoned broth and 3 tbsp water, season with freshly grated nutmeg, salt, and pepper. Cover and cook on low heat for about 5 minutes.

4. 4.

   Meanwhile rinse the turkey schnitzel under cold water, pat dry, and dust with flour. Lightly season with salt and pepper.

5. 5.

   Heat clarified butter in a pan. Fry the turkey schnitzel over high heat for about 5 minutes until golden brown. Remove and slice into pieces.

6. 6.

   Distribute spinach onto four plates and arrange the turkey pieces on top. Garnish with basil.