Turkey escalope

Name: Turkey escalope
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 Onion; 2 Tomatoes; 1 small zucchini; 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp coarse pepper; 1/4 l Vegetable broth (instant); 1 (approx. 150 g) Turkey escalope; 1-2 TEASPOONS Oil; 1 Stalk marjoram and thyme; 2 stem(s) Basil; 1 TABLESPOON Fresh cream; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Lemon and fresh herbs

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 Onion
2 Tomatoes
1 small zucchini
1 TABLESPOON Olive oil
7-10 Tbsp Salt
7-10 Tbsp coarse pepper
1/4 l Vegetable broth (instant)
1 (approx. 150 g) Turkey escalope
1-2 TEASPOONS Oil
1 Stalk marjoram and thyme
2 stem(s) Basil
1 TABLESPOON Fresh cream
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Lemon and fresh herbs

Directions

1
Peel and slice the onion. Clean and wash the tomatoes and zucchini. Zucchini in small pieces, tomatoes in columns cut. Heat olive oil. Fry the onion and zucchini pieces in it while turning.
2
Season with salt and pepper. Deglaze with broth, add tomatoes and simmer for about 5 minutes. In the meantime wash and dry the escalopes. Fry briefly on each side in hot oil. Season with salt and pepper. Fry for about 3 minutes at medium heat until done. Wash and chop the herbs. Mix basil and crème fraîche. Add remaining herbs to the vegetables. Season with salt, pepper and lemon juice.
3
Fry for about 3 minutes at medium heat until done. Wash and chop the herbs. Mix basil and crème fraîche. Add remaining herbs to the vegetables. Season with salt, pepper and lemon juice. Serve the schnitzel, vegetables and crème fraîche garnished with lemon and fresh herbs. Rice.t tastes good with it