Turkey Schnitzel with Vegetables

Ingredients

• 1 large stalk of leek
• 1 small onion
• 1 red bell pepper
• 125 g corn (canned)
• 3 tbsp butter
• Salt
• pepper (ground)
• 1 dried chili pepper
• 1 tbsp chopped parsley
• 1 tbsp rosemary needles
• 12 small turkey schnitzels (about 50 g each)
• rosemary
• 4 tbsp olive oil

Instructions

1. 1.

   Wash and trim the leek. Cut lengthwise in half and then cut into diagonal pieces. Peel the onion and dice finely. Wash, trim, halve, deseed, and slice the bell pepper into diamonds.

2. 2.

   Place corn in a sieve and rinse under cold water. Sauté the vegetables in hot butter for about 6 minutes until tender, season with salt, pepper, and grated chili pepper, then stir in parsley and rosemary.

3. 3.

   Season the turkey schnitzels with salt, pepper, and rosemary and fry them in hot oil for about 1–2 minutes per side; serve over the warm vegetable mixture.