Turkey bagel with tomato and pea sprouts

Name: Turkey bagel with tomato and pea sprouts
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Turkey escalope (approx. 100 g each); 7-10 Tbsp salt and pepper; 2 Eggs (Gr. M); 2 TABLESPOONS Flour; 50 g Panko (Japanese breadcrumbs); 4 TABLESPOONS Oil; 4 Bagel; 100 g Greek yogurt; 2 TABLESPOONS liquid honey; 1 TEASPOON Mustard; 2 Tomatoes (e.g. curly); 25 g Babyleaf salad; 35 g Pea sprouts (alternatively mung bean sprouts)

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

The tender sprouts score with a fine asparagus aroma. It is best to pre-order them from the greengrocer

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Turkey escalope (approx. 100 g each)
7-10 Tbsp salt and pepper
2 Eggs (Gr. M)
2 TABLESPOONS Flour
50 g Panko (Japanese breadcrumbs)
4 TABLESPOONS Oil
4 Bagel
100 g Greek yogurt
2 TABLESPOONS liquid honey
1 TEASPOON Mustard
2 Tomatoes (e.g. curly)
25 g Babyleaf salad
35 g Pea sprouts (alternatively mung bean sprouts)

Directions

1
Rinse cutlets and pat dry. Season with salt and pepper. Whisk the eggs in a deep dish. Turn meat one after the other in flour, egg and panko. Heat oil in a large pan. Fry the escalopes for about 3 minutes on each side.
2
In the meantime, cut the bagel open and toast it from both sides on the toaster. Mix yoghurt, honey and mustard, season with salt and pepper. Wash and slice the tomatoes. Wash lettuce and sprouts.
3
Spread the lower bagel halves with yoghurt cream on the cut surface. Cover with tomatoes, sprouts, lettuce and schnitzel. Cover with upper bagel halves and serve immediately.