Facebook
WhatsApp
X
Ingredients (2 servings)
-
400 g Bio-Puten-Schnitzel
-
2 Stk. Rote Rüben (gegart)
-
250 g Bio-Cottage-Cheese
-
2 Stk. Dachsteinweckerl
-
Salz, Pfeffer, Öl
Preparation
- Season the turkey schnitzels with salt and pepper and fry them in a pan with a little oil for about 4 to 5 minutes on each side until golden brown.
- Cut the cooked beetroot into bite-sized pieces and salt lightly.
- Stir the cottage cheese until smooth and season with a little pepper.
- Arrange the turkey schnitzels with the beetroot and cottage cheese on plates and serve together with the bread rolls.
