Turkey schnitzel in panko-herb breading with spring noodle salad
Prepare pasta in boiling salt water after packing instructions. Meanwhile, wash parsley, shake dry and finely chop. To cut cress from the bed. Wash lemon hot, dry grate, peel fine abraspeln, halve lemon and squeeze juice.
Mix half of the bowl, parsley and cress with panko. Roast the almonds in a frying pan without grease golden brown. Allow to cool on a flat plate.
Clean the radishes, wash them, drain them and cut them into slices. Clean spinach, wash and tumble dry. Wash lemon balm, shake dry and cut into fine strips. Mix with yogurt, broth, salad cream, half of the lemon peel and 1 tablespoon of lemon juice.
Season with salt and pepper. Drain the pasta, quench it and let it drip away. Mix in a large bowl with yogurt dressing and radishes. Chop the almonds coarsely and raise them with spinach.
Wash the meat, pat dry and cut into thin, about 30 grams of heavy schnitzel. Possibly between 2 freezer bags flat tapping. Season the meat with salt and pepper. Eggs whisk. First turn the schnitzel into flour, then in the egg egg and finally in the panko herb breading and gently press.
Heat the butter lard in 2 portions in a large frying pan. Chop it in 2 portions from both sides. Keep fried schnitzels warm. Season with salt and pepper and garnish with schnitzels on plates.