For the natural cutlets like mom’s, first pat the turkey cutlets and season with salt and pepper.
Boil the potatoes with the skin and when they are soft, peel them and put them aside.
Cook the rice with double the amount of water and a little salt.
Fry the cutlets in butter.
When the cutlets are cooked through, remove them from the pan and sprinkle some flour in the pan (make a roux).
Let the flour brown slightly and add water, then add the soup seasoning and season to taste.
When the juice is good, add the cutlets and the potato.
Let it simmer for about 10 minutes and add a sprig of rosemary to the pan, then serve the natural schnitzel with the rice, just like mom used to do.
Preparation Tip:
Pea rice and a green salad go perfectly with the Naturschnitzerl like at mom's.
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