Medallions in Viennese
- 1h
- easy
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Ingredients
- 1 package of Turkey Breast Schnitzel
- 500 g of new potatoes
- 100-150 g cherry tomatoes
- 4 eggs
- bunch of green asparagus
- herbs de Provence
- ground colored pepper
- oil (preferably rapeseed oil)
- hammered or coarsely ground pepper
Preparation
- Wash the cherry tomatoes and dip them in oil heated to 180 C in a saucepan or deep fryer. After several seconds, the skin will soften and come away from the flesh. This is a good time to take them out.
- Place the tenderloins on a preheated contact grill and close the lid. After 5-6 minutes, turn the medallions to the other side and additionally season with colored pepper. Again close the lid and after a while the browned medallions are ready.
- Place green asparagus on the grill in place of the meat and close the lid for a few minutes.
- Fry the fried eggs in a skillet. Add salt and season with pepper.
- Wash the new potatoes, but leave the skins. Cut into quarters, pour into a bowl and add olive oil. Season with herbes de Provence, ground sweet red bell pepper, salt and pepper.
- Then deep fry in canola oil at 200-220 C in a saucepan (deep frying pan, deep fryer) until soft.
