What about schnitzel…?

Turkey breast in oatmeal

 

preparation time:

ca. 30 minutes

 

difficulty:

normal

 

ingredients for 3-4 people:

 

 
2 shallots or 1 large onion if tolerated (histamine trigger)
2-3 cloves of garlic
1 egg (yolk)
4 turkey breast filets
ca. 50 g spelt flour
ca. 100 g oat flakes
1 head of salat
(1 lemon)
oil one tolerates (for frying + topping)
2 red bell peppers
ca. 50 g pumpkin seeds
salt, pepper, thyme and/or other spices/herbs one likes and tolerates

preparation:

 

Pluck or cut the salad in pieces and wash it (with a colander). Let it drain. Wash the bell pepper. Core it and cut it in pieces. Mix bell pepper and salad in a bowl.
Wash the turkey breast filets and and dab them dry. Warm up the oil in a large pan. First roll the meat in the spelt flour on one plate, then in egg (yolk) on another and finally roll it in oat flakes on a third plate. Fry the coated filets in the hot pan, first from one side for ca. 3 to 4 minutes, then the other for 3 to 4 minutes until it is done. You might want to use a splatter shield for the pan.
Heat up the oven to about 100°C.
When the schnitzel is done (also inside everything is white by now), you can keep them warm on a plate in the oven.
Peel the shallots/onion and the garlic. Cut the shallots/onion into rings and the garlic into small pieces. Mix both with pumpkin seeds and fry it shortly (medium heat) in the pan until the onions are translucent.
Mix about 3 tbsp. of oil and the juice of one lemon for the salad topping. Add salt, pepper, thyme and/or other spices/herbs you like and tolerate.
Add the onion/shallots-garlic-pumpkin seed-mix to the salad. Finish the salad with the topping you prepared and mix up everything again.

Serve the schnitzel (careful, the plate in the oven is hot!) with salad and maybe with a slice of lemon, if you can tolerate that.

tip:

 

With this schnitzel recipe you can also prepare chicken nuggets which especially kids might enjoy. For that, slice the turkey breasts into small pieces and coat them then. The frying then takes less long.

If you are very sensitive to histamine or if you already ate something high histamine that day, please omit the lemon from the recipe (it’s a histamine trigger).

 

Enjoy!

 

(c) The Histamine Pirate