Description
Zartes Putenschnitzel, goldbraun gebraten, trifft auf eine würzige Sauce aus Champignons, Paprika, Zwiebeln und Knoblauch. Kräftige Rinderbrühe und Tomatenmark verleihen dem Gericht herzhafte Tiefe und saftige Fülle.
Ingredients
Scale
- 1 EL Öl
- 4 Putenschnitzel
- 150 g Champignons, in Scheiben geschnitten
- 1 Knoblauchzehe, gehackt
- 1 kleine Zwiebel, klein gewürfelt
- 1/2 Paprikaschote, in dünne Streifen geschnitten
- 250 ml Rinderbrühe
- 1 EL Tomatenmark
- 1/2 Becher Crème fraîche
- 1 TL Speisestärke zum Binden
- Thymian
- Rosmarin
- Salz
- Pfeffer
Instructions
- Preheat your oven to 60°C (140°F) to keep the schnitzels warm later. Prepare all ingredients by slicing the mushrooms, chopping the garlic, dicing the onion, and cutting the bell pepper into thin strips.
- Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Season the turkey schnitzels with salt on both sides. Once the oil is hot, add the schnitzels to the pan and fry them for 3 to 4 minutes on each side, or until they are golden brown and cooked through.
- Remove the cooked schnitzels from the pan and set them on a plate. Season them with freshly ground black pepper and place them in the preheated oven to keep warm while you prepare the sauce.
- In the same pan, add the sliced mushrooms, bell pepper strips, chopped garlic, and diced onion to the remaining oil. Sauté the vegetables over medium-high heat for about 3 to 4 minutes, stirring occasionally, until the mushrooms begin to soften and the onion becomes translucent.
- Add 250 ml of beef broth and 1 tablespoon of tomato paste to the pan with the vegetables. Stir well to combine, scraping up any browned bits from the bottom of the pan for extra flavor. Allow the mixture to cook at a high heat for about 5 minutes, or until the liquid has reduced and the sauce has thickened slightly.
- In a small bowl, mix half a tub of crème fraîche with 1 teaspoon of cornstarch (Speisestärke) until smooth and lump-free. Pour this mixture into the pan and stir well to combine. Let the sauce simmer for another minute, allowing it to thicken and become creamy.
- Season the sauce generously with thyme, rosemary, salt, and pepper to taste. Stir thoroughly so the herbs and seasonings are evenly distributed.
- Remove the schnitzels from the oven and place them on serving plates. Spoon the creamy mushroom and vegetable sauce generously over each schnitzel. Serve immediately, garnished with additional fresh herbs if desired.
Notes
For best results, use fresh herbs for the most aromatic flavor. This dish pairs well with buttered noodles, potatoes, or a crisp green salad. You can substitute pork or chicken schnitzels for turkey if you prefer. Make sure not to overcook the schnitzels to keep them juicy and tender.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 2 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
