Putenschnitzel mit Bratkartoffeln (Turkey Schnitzel with Fried Potatoes)

Thanksgiving happened last week.  

Seeing as how we'd only arrived in Berlin 5 days beforehand, there was no way I could do a turkey dinner last Thursday night.  But I made up for it a few days later, by serving turkey for dinner.  American holiday meat, German style - that's what I call a compromise.

A few words about tonight's dish.  Schnitzel in its most traditional form is made from veal.  But these days, most places make it from pork or turkey for cost reasons.  And, as y'know, pork is not an option for this blogger.  Schnitzel's usually pounded to make it thinner and tenderer, but Hungry Fiance read somewhere on the internet never to pound turkey - so I didn't and they turned out just fine.  Still tender and tasty.

I'm gonna have to be careful ordering potatoes in Berlin.  Last night's Bratkartoffel marked my second potato-schwein-surprise.  Berliners, it seems, toss Speck (bacon) into anything they like for fun and flavor.  Luckily, Hungry Fiance had a potato pancake with his meal and traded me!

The Bratkartoffeln in this dinner, I assure you, are meat-free.  

We're staying with HF's cousin in Kreuzberg until our lease starts in mid-December.  Kreuzberg's a cool neighborhood with at least one Bio-Laden (organic shop) every half-mile, or so it seems.  Nearly everything you see on this plate is organic!  Apart from the bacon-everywhere mentality, I think I'm gonna like it here in Germany!

Putenschnitzel mit Bratkartoffeln
Turkey Schnitzel with Fried Potatoes

recipe adapted from Food Network and Marions Kochbuch

serves 4
prep time: 20 minutes
cook time: 40 minutes

ingredients:

for the schnitzel:

4 turkey schnitzel pieces (scaloppini)
1/2 cup flour (for dredging)
2 eggs, beaten
1 cup bread crumbs
1 tbsp thyme (optional)
1 tsp lemon zest (optional)
salt and pepper, to taste
4 tbsp unsalted butter
1/2 lemon, cut into wedges
fresh parsley

for the bratkartoffeln:

6 medium potatoes
2 tbsp butter or oil
1/2 small white onion, diced
salt and pepper, to taste
chopped parsley, to garnish

sides:

250 grams lamb's lettuce salad
oil & vinegar

directions:

Boil the potatoes in salted water until tender.  Remove to a bowl of cold water and allow to cool for 5-10 minutes.  Drain and refill with cold water as necessary.  When cool enough to handle, cut into 1/2-inch slices.

Melt 2 tbsp butter over medium heat.  Cook the onion until translucent.  Add the potatoes.  Fry until most potatoes are golden-brown or have wonderful golden-brown patches on them.

While the potatoes are boiling, prepare the schnitzels.  Add lemon zest and thyme to breadcrumbs, if desired.  Dredge the schnitzel in flour to coat.  Dip in the egg, then in the breadcrumbs.

Here is my setup: flour, egg, breadcrumbs, pan!

Melt 2 tbsp butter in a large pan on medium heat.  While the butter is still foaming, place 2 schnitzels at a time in the pan.  Swirl to coat with butter.  Cook for 5 minutes on each side, until the crust is golden-brown and the turkey is cooked through.  Repeat for the other 2 schnitzels.

Keep warm in a 100 (Celsius) oven while the other schnitzels cook & the potatoes fry.

Serve each schnitzel with a lemon wedge and parsley sprig.  Add Bratkartoffeln, garnish with parsley, and serve with a side of lamb's lettuce salad.

A lovely, healthied-up version of a German tradition.  Guten Appetit!