Spicy escalope casserole

Name: Spicy escalope casserole
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Garlic clove; 1 (80 g) Onion; 1 red chilli pepper; 3 TABLESPOONS Olive oil; 2 can(s) (425 ml) chunky tomatoes; 250 ml Vegetable broth (instant); 700 g Broccoli; 7-10 Tbsp Salt; 4 Turkey escalope (approx. 175 g each); 7-10 Tbsp Pepper; 75 g green olives, without stone; 7-10 Tbsp Sugar; 200 g Feta cheese; 1-2 TABLESPOONS Schmand; 7-10 Tbsp Thyme

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Garlic clove
1 (80 g) Onion
1 red chilli pepper
3 TABLESPOONS Olive oil
2 can(s) (425 ml) chunky tomatoes
250 ml Vegetable broth (instant)
700 g Broccoli
7-10 Tbsp Salt
4 Turkey escalope (approx. 175 g each)
7-10 Tbsp Pepper
75 g green olives, without stone
7-10 Tbsp Sugar
200 g Feta cheese
1-2 TABLESPOONS Schmand
7-10 Tbsp Thyme

Directions

1
Peel and finely dice the garlic and onion. Wash the chilli pepper, dab dry and cut into rings, removing the seeds. Heat 1 tablespoon of oil in a saucepan. Sauté the garlic, chilli and onion until translucent.
2
Add tomatoes and stock, bring to the boil and simmer for about 10 minutes. Clean the broccoli and cut into florets. Wash the florets and cook in boiling salted water for 5-7 minutes until al dente. Wash the meat, dab dry, cut in half crosswise if necessary, season with salt and pepper.
3
Heat 2 tablespoons of oil in a frying pan. Fry the meat in it in portions on both sides for 2-3 minutes at high heat. Drain broccoli and rinse with cold water. Add olives to the sauce and season to taste with salt, pepper and sugar.
4
Remove the meat and let it drain on kitchen paper. Stir feta and sour cream until smooth with the whisk of the hand mixer. Hot tomato sauce
5
Garnish with thyme.