Kalkunschnitzler with crisp lid and pea peas

Ingredients for Kalkunschnitzler with crisp lid and pea peas

Instructions for Kalkunschnitzler with crisp lid and pea peas

To prepare the Kalkunschnitzler with crisp lid and pea peas recipe, please follow these instructions:

Stir cream cheese with crushed potato chips and freshly sliced ​​dill.

Brown turkey technicians short in oil on the forehead. Sprinkle them with salt and pepper and put them in a refractory dish. Distribute the curd evenly on the schnitzels and style them in a 220 degree C. alm. Oven to the surface is golden, approx. 15 minutes.

pea purée:
Boil peas and quail of shallots in salted water for approx. 8 minutes. Blend them with a rod blender or use the food processor. Add some of the boiling water while blending, but make sure the puree does not get too fluid. Pureen is heated through the pan and stirred with cream cheese and some freshly ground pepper. Check if more salt is to be added.

Pureen is served to schnitzlerne along with eg. Boiled potatoes, turned with dildkviste.