Persian salad with stuffed schnitzel

Persian Salad with Stuffed Schnitzel: a festive recipe that adds a touch of magic to every meal! This recipe was discovered with much love a decade ago at my cousin Melania's New Year's Eve party. I took it, made a few modifications, and since then it has become a beloved dish for all guests. If you want to impress family and friends, this sophisticated salad, paired with a stuffed schnitzel, is the perfect choice.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour 30 minutes
Servings: 6

Ingredients:

For the Persian salad:
- 2 fresh green lettuces
- 500 g potatoes
- 500 g red beets
- 2 teaspoons vinegar
- 1 teaspoon cumin
- Salt and pepper, to taste
- 1 egg yolk
- 150 ml sunflower oil
- 150 ml sour cream
- 150 ml yogurt

For the stuffed schnitzel:
- 500 g turkey meat
- 250 g mixed meat (pork + beef)
- 2-3 garlic cloves
- Salt and pepper, to taste
- 1 teaspoon thyme
- 1 red bell pepper or sweet pepper, sliced
- Pickles, for serving
- 2 tablespoons mustard
- Flour, for coating
- 50 ml sour cream
- 3 eggs

Preparation:

Step 1: Preparing the Persian salad

1. Potatoes: Start by peeling the potatoes, washing them well, and cutting them into wedges. Boil them in a pot of salted water for about 15-20 minutes or until tender. After boiling, drain them in a colander and toss with a little oil and freshly ground pepper for added flavor.

2. Red beets: While the potatoes are boiling, wash the beets, boil them for 30-40 minutes until soft. Let them cool, peel, and slice them. Mix the beets with salt, vinegar, and cumin to enhance the flavor.

3. Beet sauce: In a bowl, combine the egg yolk with the oil, mixing well to create a simple mayonnaise. Add the sour cream and yogurt, mixing again until you achieve a smooth sauce. This mixture will give a wonderful color to the beet salad.

4. Assembling the salad: In a glass bowl (or transparent, to showcase the layers), place the first layer of shredded green lettuce. Follow with a layer of beets with sauce, then a layer of potatoes. Repeat with beets and sauce, and the final layer of green lettuce will be placed around the edge of the bowl for an elegant look.

Step 2: Preparing the stuffed schnitzel

1. Turkey meat: Wash and portion the turkey meat. Use a meat mallet to gently pound the slices until they are thin and tender. Spread a thin layer of mustard on each slice for extra flavor.

2. Filling: In a bowl, mix the minced meat (pork + beef), egg, salt, pepper, thyme, and crushed garlic. This mixture will be the filling for the schnitzel.

3. Forming the rolls: Place a tablespoon of filling on each slice of meat, adding a slice of red bell pepper as well. Carefully roll each slice, ensuring the filling stays well enclosed. Dredge the rolls in flour, then dip them in a mixture of beaten egg and sour cream for a crispy coating.

4. Frying: In a deep skillet, heat the oil over medium heat. Fry the rolls until golden brown on all sides. Remove them to a paper towel to absorb excess oil.

Serving:

Slice the fried rolls and arrange them on a platter alongside the Persian salad. You can garnish with strips of schnitzel and a few slices of pickles for a delicious contrast. This salad is just as tasty without meat, so if you have vegetarian guests, feel free to adapt the recipe!

Practical tips:

- Jarred beets: In a pinch, jarred red beets are a quick alternative. Make sure they are well drained before use.
- Variations: You can also add other vegetables to the salad, such as grated carrots or radishes, for extra color and texture.
- Recommended drinks: This salad pairs wonderfully with a dry white wine or fresh lemonade.
- Calories: A serving of this Persian salad contains approximately 350 calories, while the stuffed schnitzel adds around 200 calories per serving.

Frequently asked questions:

- Can I use other types of meat? Absolutely! You can use chicken breast or even beef, depending on your preferences.
- How can I make the salad spicier? Add some chopped hot pepper to the beet sauce or sprinkle chili flakes on the salad.

This Persian salad with stuffed schnitzel is not just a dish; it's a culinary experience that will bring joy to your tables. So, get ready to impress your guests and turn every meal into a celebration! Bon appétit!

 Ingredients: Persian salad: 2 green salads, 500g potatoes, 500g red beet, onion, thyme, salt, pepper, 1 egg yolk, 150ml sour cream, 150ml yogurt. For stuffed schnitzel: 500g turkey meat, 500g mixed pork and beef, garlic, pepper, salt, thyme, red bell pepper or pickled cucumber, mustard, flour, 50ml sour cream, 3 eggs.