Description
Zarte Putenschnitzel, goldbraun gebraten, ruhen in einer cremigen Crème-fraiche-Soße mit saftigen Champignons, Paprika und feinen Zwiebeln. Aromatisch, sämig und voller frischer, herzhafter Aromen – ein Genuss für alle Sinne.
Ingredients
Scale
- 150 g Crème fraîche
- 1 – 2 EL Öl
- 200 g Champignons, in Scheiben geschnitten
- 2 Knoblauchzehen, fein gehackt
- 2 kleine Zwiebeln, gewürfelt
- 1 Paprikaschote
- 4 Putenschnitzel
- 350 ml Rinderbrühe
- 1 EL Tomatenmark
- 1 TL Speisestärke zum Binden
- Muskat
- Thymian
- Rosmarin
- Pfeffer
- Salz
- Petersilie
Instructions
- Begin by preparing all the ingredients. Wash and slice the mushrooms, dice the onions, finely chop the garlic, and cut the bell pepper into strips. Season the turkey schnitzels with salt.
- Heat 1–2 tablespoons of oil in a large skillet over medium-high heat. Once the oil is hot, add the turkey schnitzels. Fry the schnitzels on both sides until golden brown and cooked through, about 3–5 minutes per side, depending on thickness.
- Once the schnitzels are cooked, remove them from the pan and place them on a heatproof dish. Season immediately with pepper and a pinch of freshly grated nutmeg. Keep the schnitzels warm in a preheated oven at around 60°C (140°F) while you prepare the sauce.
- In the same pan, add the diced onions and sauté for 1–2 minutes until they begin to soften. Add the sliced peppers, mushrooms, and chopped garlic. Cook, stirring frequently, until the vegetables are softened and the mushrooms have released their moisture and started to brown, about 5–7 minutes.
- Stir in 1 tablespoon of tomato paste and mix well to coat the vegetables. Pour in 350 ml of beef broth, scraping up any browned bits from the bottom of the pan for extra flavor. Bring the mixture to a boil, then reduce the heat slightly and let it cook uncovered on high heat for about 8–9 minutes, allowing the sauce to reduce and concentrate in flavor.
- In a small bowl, mix the crème fraîche with 1 teaspoon of cornstarch (Speisestärke) until smooth and lump-free. Pour this mixture into the simmering pan and stir well to incorporate. Allow the sauce to gently simmer for 1 minute, stirring occasionally, until it thickens and becomes creamy.
- Season the sauce with freshly grated nutmeg, dried thyme, dried or fresh rosemary, salt, and freshly ground black pepper to taste. Adjust seasoning if necessary.
- Remove the turkey schnitzels from the oven and place them on serving plates. Spoon the hot, creamy vegetable sauce generously over each schnitzel.
- Garnish with freshly chopped parsley before serving. Serve immediately, ideally with side dishes such as rice, noodles, or potatoes.
Notes
For extra depth of flavor, you can lightly flour the schnitzels before frying. Feel free to substitute chicken or pork schnitzel if preferred. The sauce also tastes wonderful with a splash of white wine added along with the broth. This dish pairs well with rice, mashed potatoes, or fresh bread to soak up the delicious sauce.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 300-400
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
