|150 g||Wheat Flour Type 405|
|500 g||Turkey schnitzel|
For turkey schnitzel in beer dough first melt butter at low temperature and let it cool down. Mix 125 g flour with beer. Stir egg yolk and butter into the dough. Season with salt. Let the beer dough swell for 20 minutes. Beat the egg white until stiff. Loosely fold into the beer dough. Heat the oil in the deep fryer to 185° C. Dry turkey schnitzel with kitchen roll. Season turkey schnitzel with salt and pepper. Halve if necessary. Turn the turkey schnitzel in sufficient flour and tap. To calculate the calories, I have only calculated the flour actually consumed, about 25 g. Turn the turkey schnitzel in the beer dough. Bake in hot oil in portions until golden brown.