Turkey escalope au gratin
very easy
45 mins
45 mins
Ingredients
- 200 g Carrots
- 1 big onion
- 2 Garlic cloves
- 2-3 TABLESPOONS Olive oil
- 400 g mixed minced meat
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Tomato paste
- 250 ml clear soup
- 1 TABLESPOON dried, Italian herbs
- 1 can(s) Tomatoes (850 m)
- 400 g Spaghetti
- 2 Organic turkey escalope (180-200 g each)
- 10–20 g clarified butter
- 1 (125 g) Buffalo mozzarella
- 7-10 Tbsp Basil
- 2 Freezer bag
- baking paper
- 7-10 Tbsp Figure 02-04: Basil for sprinkling and garnishing
Directions
- 1
Peel the carrots, onion and garlic. Cut the carrots into small cubes. Dice onion also finely, chop garlic
- 2
Heat the oil in a large frying pan and fry the minced meat in it until crumbly, turning it over. Finally add carrots, onion and garlic, fry briefly, season with salt and pepper, stir in tomato paste and add stock. Add Italian herbs and tomatoes. Coarsely chop the tomatoes with a spatula. Bring everything to the boil, cover and simmer over medium heat for 8-10 minutes
- 3
Cook the pasta in boiling salted water according to the instructions on the packet. Halve the turkey escalopes and tap them slightly flatter between two sliced freezer bags. Heat clarified butter in a large pan. Fry the escalopes for about 2 minutes, turning them over, and season with salt and pepper.
- 4
Place the cutlets on a baking tray lined with baking paper. Cut mozzarella into 8 slices. Season minced tomato sauce with salt and pepper. Spread 2 tablespoons of sauce on each cutlet and cover with mozzarella. Gratinate under the preheated grill for 4-5 minutes
- 5
Pour spaghetti on a sieve and drain well. Put spaghetti back into the pot and mix with the rest of the sauce. Serve with the escalopes on plates. Garnish with basil
- 6
Figure 02-04: Sprinkle with basil and garnish
Nutrition Facts
950 kcal
82 g
40 g
65 g
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