Turkey escalope à la Pizzaiola

Name: Turkey escalope à la Pizzaiola
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g small onions; 2 Garlic cloves; 1/2 bunch Thyme; 2 stem(s) Rosemary; 2 TABLESPOONS Olive oil; 1 package (500 g ) chunky tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 1-2 TEASPOONS Capers; 4 Turkey escalope (approx. 120 g each); 1-2 TABLESPOONS Butter or margarine; 50 g black olives; 7-10 Tbsp Lemon and fresh herbs

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g small onions
2 Garlic cloves
1/2 bunch Thyme
2 stem(s) Rosemary
2 TABLESPOONS Olive oil
1 package (500 g ) chunky tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
1-2 TEASPOONS Capers
4 Turkey escalope (approx. 120 g each)
1-2 TABLESPOONS Butter or margarine
50 g black olives
7-10 Tbsp Lemon and fresh herbs

Directions

1
Onions peel and cut into fine slices. Peel and chop the garlic. Wash and chop the herbs. Heat oil. Fry garlic and onions in it until golden brown. Deglaze with chunky tomatoes, bring to the boil. Season with salt, pepper, herbs, a few drops of lemon juice and capers.
2
Let it boil down for 5 minutes at high heat. In the meantime, wash the turkey escalopes, dab dry, tap flatter. Fry in hot fat for 2-3 minutes on each side. Season with salt and pepper. Season sauce again. Serve cutlets and sauce sprinkled with olives. Garnish as you like with fried lemon slices and fresh herbs