Poultry Cutlet in Almond Crust with Broccoli Cheese Casserole

Name: Poultry Cutlet in Almond Crust with Broccoli Cheese Casserole
Prep time: 50 min
Cook time: 15 min
Total time: 65 min
Yield: 2 Portionen
Ingredients: 750 g Broccoli; to taste Salt; 1 piece Onion; 1 clove Garlic; 2 tbsp Butter; 100 g Flour; 250 ml Milk; 250 ml Vegetable broth; to taste Pepper; to taste Nutmeg; 100 g Grated Gouda; 8 piece Thin turkey cutlets (approx. 80 g each); 100 g Flaked almonds; 75 g Breadcrumbs; 2 piece Eggs (size M); Oil from the spray bottle; Parsley; Lemon wedges

Casserole

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

1 h 5 min

Servings

Difficulty

Medium

Prep Time

50 Min

Description

This dish is a delicious combination of crispy poultry cutlets in an almond-breadcrumb coating and a creamy broccoli cheese casserole. I like to make the casserole with fresh broccoli, but frozen broccoli works well too. The cutlets are especially tender and juicy in the air fryer. The casserole is a great side dish, but also tastes great on its own. A hearty dish that is a pleasure both warm and lukewarm. Ideal for a quick lunch or a relaxed dinner. The preparation is straightforward and succeeds with the Thermomix® in no time at all.

Ingredients (18 ingredients)

750 g Broccoli
to taste Salt
1 piece Onion
1 clove Garlic
2 tbsp Butter
100 g Flour
250 ml Milk
250 ml Vegetable broth
to taste Pepper
to taste Nutmeg
100 g Grated Gouda
8 piece Thin turkey cutlets (approx. 80 g each)
100 g Flaked almonds
75 g Breadcrumbs
2 piece Eggs (size M)
Oil from the spray bottle
Parsley
Lemon wedges

Preparation (10 steps)

Prepare broccoli

Wash 750 g broccoli and cut into florets from the stalk. Bring water to a boil in a saucepan and add salt. Blanch the broccoli florets in it for about 3 minutes. Then drain and set aside.

Chop onion and garlic

Thermomix® Setting

3 sec/Speed 5, 3 sec/Speed 7

Peel 1 onion and 1 clove of garlic. Place the onion in the mixing bowl and chop for 3 sec./speed 5. Add the garlic and chop for another 3 sec./speed 7. Use the spatula to push everything down from the edge.

Sauté onion and garlic

Thermomix® Setting

3 min/248°F/Speed 1 120

Put 2 tbsp of butter in the mixing bowl and sauté for 3 min./120°C/speed 1.

180

Prepare béchamel sauce

Thermomix® Setting

5 min/212°F/Speed 3 100

Add 100 g flour to the mixing bowl and sauté for 2 min./100°C/speed 2. Add 250 ml milk and 250 ml vegetable broth and cook for 5 min./100°C/speed 3. Season with salt, pepper and nutmeg.

300

Layer casserole

Distribute the blanched broccoli in a casserole dish. Pour the béchamel sauce over it and sprinkle with 100 g grated Gouda.

Bake casserole

Bake the casserole in a preheated oven (electric oven: 200°C/convection oven: 180°C) for 15–20 minutes. Alternatively, place in the air fryer at 180 °C for approx. 15 minutes.

Prepare cutlets

Pat 8 thin turkey cutlets (approx. 80 g each) dry. Mix 100 g flaked almonds and 75 g breadcrumbs in a deep plate. Whisk 2 eggs (size M) with salt and pepper.

Bread cutlets

Turn the turkey cutlets one after the other in flour, in the whisked eggs and in the almond-breadcrumb mixture so that they are completely covered.

Cook cutlets

Spray the breaded cutlets with oil from the spray bottle and place in the cooking basket (possibly in 2 portions). Cook in the air fryer at 180 °C for approx. 15 minutes, turning once after approx. 10 minutes.