Turkey escalope au gratin

Name: Turkey escalope au gratin
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack of (450 g) Frozen leaf spinach; 4 (150 g each) Turkey escalope; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 3 TABLESPOONS Oil; 1 small onion; 1 pack of Tomato sauce; 2 (125 g each) Tomatoes; 1 collar Parsley; 100 g grated gouda cheese

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pack of (450 g) Frozen leaf spinach
4 (150 g each) Turkey escalope
7-10 Tbsp Salt
7-10 Tbsp black pepper
3 TABLESPOONS Oil
1 small onion
1 pack of Tomato sauce
2 (125 g each) Tomatoes
1 collar Parsley
100 g grated gouda cheese

Directions

1
Put leaf spinach with 100 ml water in a pot. Cover and allow to defrost at medium heat while stirring occasionally for about 15 minutes. In the meantime, wash the cutlets and dab dry with kitchen paper.
2
Season with salt and pepper. Heat 2 tablespoons of oil in a frying pan, fry the escalopes in it for about 2 minutes on each side. Peel and finely dice the onion. Sauté onion in 1 tablespoon of oil, add 250 ml water and bring to the boil.
3
Stir in sauce powder with a whisk and let it boil for about 1 minute. Wash, clean and slice the tomatoes. Drain the spinach. Wash parsley, dab dry and chop finely.
4
Mix spinach with parsley, season with salt and pepper. Spread the spinach in a casserole dish. Put the schnitzel on top, spread the tomatoes on top. Pour sauce over it and sprinkle everything with cheese. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 5-8 minutes.