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Turkey schnitzel with pesto and mustard

Turkey schnitzel with pesto and mustard

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I had "kids" at the table who only want lean meat and cooked or cooked food. I say that I did honorably with these slices of turkey breast. The recipe was outlined as the preparation: D

  • 750 gr turkey breast -12 slices
  • 2 tablespoons pesto with basil - in a jar
  • 2 tablespoons mustard
  • 2 tablespoons sunflower oil
  • 1 tablespoon chopped green oregano
  • 1 tablespoon sesame seeds
  • 2 eggs
  • biscuit
  • White flour
  • salt
  • pepper
  • spray oil

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Turkey snitel with pesto and mustard:

  1. The turkey breast is sliced ​​and beaten with a whisk.

  2. The pieces of meat are beaten carefully so as not to break.

  3. Make a mixture of pesto, mustard, oil, salt, pepper and chopped green oregano.

  4. Grease the slices of meat with this mixture.

  5. Beat eggs with a pinch of salt in a deep plate.

  6. Prepare in deep plates or bowls, white flour and breadcrumbs.

  7. Sesame seeds are also mixed in breadcrumbs.

  8. Pass the turkey slices through white flour, egg, breadcrumbs and place in a tray lined with baking paper.

  9. Sprinkle a little oil on top and put the tray in the oven for 20 minutes at 205 degrees Celsius. I set the oven to the 3D baking program.

  10. The snails are ready when they start to brown.

  11. Serve the turkey schnitzels with pesto and mustard, accompanied by your favorite garnish and salad.

Tips sites


The pieces of meat are beaten carefully so as not to break.


You can serve a white wine with turkey. We found, forgotten, a bottle of Romanian Incense from 2007.

Turkey (or chicken) breast schnitzel with apple sauce

Method of preparation:

1. Wash the meat, drizzle, season and fry approx. 7 minutes in hot butter.

2. Washed and cleaned apples, cut them in half first, remove the wood and seeds and then cut into slices. Peel the onion and cut into thin slices.

3. Remove the meat from the pan and keep warm. The apples and onions are also fried in butter. Mix the meat juice, mustard and cream or sour cream, pour over the apples and simmer for about 2 minutes. bind to taste - with a little flour or starch -, put the pieces of meat in the sauce and serve immediately with mashed potatoes and a dry white wine.

The recipe proposed by: Mary wakes up (Tracy)

How do you prepare the chicken? Click here and send your recipe!


The whole turkey (not to be frozen) is well cleaned of intestines and any remaining fluff. If you have not already bought it without a neck, it must be removed from the place of insertion, but keeping the skin that covers it intact, attached to the turkey.

Choose a pot big enough to fit the whole turkey, in my case it was a 6 liter one. Put 1 tablespoon of coarse salt for each liter of pot (6 tablespoons). Pour 2 liters of cold water and mix until the salt dissolves, add bay leaves to taste, mustard seeds and pepper. The turkey is immersed in this salty bath, if the water does not cover it, it is filled to be covered and a weight is placed on top (a heavier plate). Refrigerate for at least 4 hours (that's what I left it), during which time it returns a few times.

During this time, the chestnuts are washed, wilted and the skin of each of them is grown.

Put the chestnuts in a saucepan, cover with plenty of water and simmer for an hour. Remove from the water, drain well and clean the skin and skin inside.

One of the onions is finely chopped, as are the celery stalks. Melt the butter in a saucepan and add the onion and celery, over low heat until soft. When the vegetables have softened, remove the pan from the heat and wait for it to cool, then add the peeled chestnuts.

Add the breadcrumbs and brandy, salt and pepper to taste and knead the composition, adding as much bird soup (a tablespoon) as the filling is moist, but not pasty.

Remove the turkey from the brine and drain well, then dampen with a paper towel. Pepper the cavity inside the turkey (no need for salt at all, the turkey will have drawn enough salt from the brine).

Half of the filling is inserted into the neck cavity.

Pull the skin of the neck back, covering the filling and fix it with toothpicks.

The rest of the filling is inserted into the turkey cavity and the remaining onion is stuffed on top of it, whole but well cleaned. Season the turkey with freshly ground pepper, fix the wings next to the trunk with rosemary sticks, add a few more rosemary threads and place the prepared turkey in the pan.

Pour the white wine into the tray and cover well with aluminum foil. Bake covered, in the preheated oven at 190 degrees Celsius for 2 - 2.1 / 2 hours, until the turkey meat is well penetrated and when inserting a toothpick in the chest or the thickest part of the pulp, clear juices are released, no traces of blood. At this point, remove the aluminum foil, sprinkle the turkey with the sauce formed in the pan and bake for about 30 minutes, until nicely browned. Remove the turkey from the tray on the tray and cover lightly with aluminum foil.

The tray is set on fire, pour balsamic vinegar and bird soup and bring to the boil, cooling on the bottom to remove all the sticky residue from the steak. Add 1 tablespoon of worcester sauce and strain the sauce through a sieve, serving from the saucepan, warm, along with the turkey steak, extremely tender and delicious filling, along with a garnish of your choice.

  • a turkey of 3-4-5 kilograms, beautiful and round
  • 1 glass (150 ml) of dry white wine
  • 400 grams of edible chestnuts, including the peel
  • 100 grams of butter
  • 10 tablespoons breadcrumbs
  • 2 onions
  • 5 celery threads (celery stalk)
  • 2 tablespoons brandy
  • 200 ml of bird soup
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon of worcester sauce
  • a few sprigs of fresh rosemary
  • bay leaves, peppercorns and mustard
  • coarse salt, ground pepper

tag: turkey chicken, turkey meat, turkey chicken, organic turkey meat, flying chicken, turkeys, turkeys, naturally raised turkeys


You can turn it into a fasting recipe if you remove the Parmesan cheese.

I haven't tried, but I assure you that evil has no reason to come out.

about 300 g of peas (fresh or frozen)

about 300 g of pasta (I used wholemeal)

a handful of pine / cashew / almond seeds (I put cashew)

How come:

Boil the peas with a little salt. Let it cool a bit.

We put all the ingredients (except pasta) in a food processor and mix until we get a homogeneous mixture of a beautiful green :))

Boil the pasta according to the instructions on the package and serve them with pea pesto.

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Turkey schnitzel with pesto and mustard - Recipes

champion the cook
Message: 5215 Member of: 15/02/2007 10:25

Snitel turkey breast tenderized with mustard

Message from lions & raquo 03/02/2008 05:13

Turkey breast
mustard for greased slices of meat
salt, white pepper
fried oil

1 onion
3 cloves garlic
2 ls frame

We slice the turkey breast and beat the slices obtained with the whisk between the bags so that they are not too thin. Grease the chest slices with mustard on both sides, cover everything with a bag and put them in the cold until the next day.
The next day, season them with salt and white pepper, put them in flour and egg and fry them in hot oil. They can also be given in breadcrumbs if someone prefers them with breadcrumbs.

Potato garnish: Peel the potatoes, wash, cut into slices and boil in salted water. After they have boiled, crush them, mix them with 1 ls frame and a little warm milk until they reach the consistency of a puree.
Finely chop an onion, crush 3 cloves of garlic. Heat 1 tablespoon of the frame and cook the onion and garlic on it. Add to the puree and mix well. You get a delicious puree, more special.
This potato recipe appeared on a TV show. At first I found the combination of mashed potatoes with onion and garlic strange, but it's bestial.

Message from maria MIHULESCU & raquo 03/02/2008 05:21

Leila, how good they are. Can I have a bite?

You know what, I don't look at your recipes anymore because I have an ulcer

champion the cook
Message: 5215 Member of: 15/02/2007 10:25

Message from lions & raquo 03/02/2008 05:24

Maria,, serve as many pieces as you want with confidence

Better a poor horse than no horse at all

Message from maria MIHULESCU & raquo 03/02/2008 05:29

champion the cook
Message: 5215 Member of: 15/02/2007 10:25

Message from lions & raquo 03/02/2008 05:38

Message from Gabriella & raquo 03/02/2008 07:26

Message from TINA An & raquo 03/02/2008 07:32

champion the cook
Message: 5215 Member of: 15/02/2007 10:25

Message from lions & raquo 03/02/2008 10:38

champion the cook
Message: 5215 Member of: 15/02/2007 10:25

Message from lions & raquo 03/02/2008 10:40

champion the cook
Message: 10535 Member of: 21/03/2006 02:57 Contact:

Separate the meat from the bone and make two sheets of breast with the skin.

Beat the slices a little with a hammer, salt them, grease the meat with mustard, sprinkle a little rosemary and chopped green garlic.

Chop the pepper, tomato, mix with beaten eggs and put in the pan with a little oil, fry a little, mixing lightly and put the omelet over the meat, add grated cheese, put a sausage, it runs easily and is tied with string. Make two rolls that are put in a tray, add a cup of wine, grease the rolls with mustard, sprinkle peppercorns and put the tray in the oven for about an hour, over medium heat.

Snitel bavarez

A delicious Bavarian schnitzel recipe with: turkey, eggs, mustard, white pepper, garlic, white breadcrumbs, oil, corn, lettuce, mayonnaise, tomatoes.


  • 500 g turkey breast
  • 4 eggs
  • a spoonful of mustard with horseradish
  • salt
  • ground white pepper
  • a clove of garlic
  • 200 g white breadcrumbs
  • frying oil

Garnish ingredients:

Method of preparation:

Cut the turkey breast into very thin slices that are beaten with a hammer and seasoned with salt and pepper. Grease with a little oil and mustard, wrap in foil and leave to cool for a few minutes.

Separately, break the eggs, beat the foam and mix with the mustard, salt, pepper and crushed garlic.

Pass the slices of meat through breadcrumbs, egg, breadcrumbs and fry in hot oil over medium heat for 7-8 minutes on each side, then remove on a kitchen towel.

Serve with sweet corn garnish and lettuce. Garnish with onion rings, tomato slices and mayonnaise.

Pesto de leurda with goat cheese and strawberries

Pesto de leurda can be stored for up to a week in an airtight container in the refrigerator. Top with a thin layer of olive oil. It has a fantastic intense green color, a pleasant-garlic smell and an invigorating spring taste.

For Pesto de leurda, all the ingredients are blended in a mixing bowl or crushed by hand in a mortar until they become a paste.

It is given the desired consistency of pasta or sauce by supplementation with olive oil.

For a refined buffet, we combined leurda pesto with fine goat cheese and strawberries marinated in balsamic vinegar, lime and mosaic pepper. Leurda combined with olive oil has an anti-cholesterol effect. Goat cheese, due to its lower fat and casein content, is easier to digest. Marinated strawberries balance the combination of leurda with fine cheeses.

The result is a detoxifying and refined spring snack! A recipe sent by the Girl Who Cooks with Flowers.

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  • turkey breast - 1 kg
  • juice from two large lemons
  • 100 ml olive oil
  • french mustard 2 tbsp (55 g)
  • thyme 2 teaspoons grated
  • basil 2 grated teaspoons
  • garlic 6 puppies
  • white wine 150 ml
  • salt pepper

The oven is preheated to 200 degrees Celsius.

Wash the turkey breast and clean it of grease or skin. Grow in places, rub with salt and pepper, then put in a Jena bowl.

Mix in a bowl the French mustard with berries, olive oil and crushed garlic. Mix well.

Add thyme and basil, lemon juice and wine. Stir the sauce again and then add over the turkey breast. If you want, you can cook together with the breast and vegetables.

Cover the dish with aluminum foil and put in the oven. After 25 minutes, reduce the heat to 180 degrees and leave for 25 minutes. Remove the foil to brown the meat.

After another 15 minutes, remove the meat and let it sit for a while. Put the meat on the plate and the sauce in a saucepan.

You have probably become accustomed to finding more original recipes or ingredients with too little use, but which are excellent in my opinion. I was challenged again by my friends at Maille to cook a different recipe, but with my personal touch.

This time I chose to put on the & # 8220stage & # 8221 turkey hearts, which is a source of protein with a very good nutritional intake. At the same time, they are perfect for the winter season, and the spices give a special note.


8 pieces of turkey hearts cleaned very well
1 teaspoon of Maille Mustard with honey
1 teaspoon of fine Dijon Mustard berries
1/2 white or red onion
2 cloves of garlic
A few crispy almonds
2 peeled tomatoes
2 tablespoons olive oil

Method of preparation
Pour oil into pan or saucepan. Cut the onion strip and garlic into 4, then harden until caramelized.
The turkey hearts are left 30 minutes before in cold water and salt. Then wash them well and strain them.
Add them to the pan and sauté. Add the diced tomatoes and mix well.
Put all the ingredients and mix well. Pour 300 ml of chicken stock or water. Season with salt and pepper. Leave on medium heat for 30 minutes, with a lid. It can be served with white rice, couscous or polenta. At the end, put some crispy almonds and a crush of olive oil. It can be decorated with various leaves. You can opt for pine buds instead of almonds, pulled a little in the pan.