Kalkunschnitzel, unfurnished, with mushrooms

Ingredients for Kalkunschnitzel, unfurnished, with mushrooms

Instructions for Kalkunschnitzel, unfurnished, with mushrooms

To prepare the Kalkunschnitzel, unfurnished, with mushrooms recipe, please follow these instructions:

Sprinkle the Schnitzler with about half of the lemon juice and sprinkle them with a little salt and pepper. Let them stand and pull while cooking the mushroom mixture.

Set the oven to 225 degrees.

Remove the root disc on the sponges, rinse them briefly under running cold water, dry them and chop them roughly. Arrow and heel loosened. Rinse and chop the parsley. Mix the mushrooms, onion and parsley in a bowl, pour the rest of the lemon juice and mix well. Just melt half of the butter on a pan and heat the mushroom mixture for good heat and stirring for 4-5 minutes, until most of the liquid is evaporated. Season with peppers, cayenne pepper and salt and pour the cream on. Let the sauce simmer for a few minutes. Warm the rest of the butter on a large forehead and brown turkey nuts short on both sides. Lay the meat in an ovenproof dish, spread the sauce over and put the dish in the middle of the oven for about 8 minutes.

Serve the dish directly from the dish.

tips:
Loose rice is suitable for this, as well as small white potatoes. 1-2 cloves of garlic can be added to the fungus mixture before it is switched. The dish can be cooked in good time and just put in the oven 10-12 minutes before serving.