Turkey escalope au gratin caprese

Name: Turkey escalope au gratin caprese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Panelino (300 g; wheat bread for ready baking); 4 (approx. 400 g) Tomatoes; 250 g Mozzarella cheese; 4 Turkey escalope (approx. 150 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100–120 g pesto alla genovese; 7-10 Tbsp Basil; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Panelino (300 g; wheat bread for ready baking)
4 (approx. 400 g) Tomatoes
250 g Mozzarella cheese
4 Turkey escalope (approx. 150 g each)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100–120 g pesto alla genovese
7-10 Tbsp Basil
baking paper

Directions

1
Moisten Panelino slightly with water and place it on the oven rack. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Wash the tomatoes, dab dry and cut into slices.
2
Drain the mozzarella and also cut into slices. Wash the cutlets and dab dry. Heat oil in a frying pan and fry escalopes for 4-5 minutes while turning. Season with salt and pepper.
3
Let the bread cool down for about 5 minutes. Then cut in half crosswise and cut the halves horizontally. Line a baking tray with baking paper, place the 4 halves on top and spread with pesto, up to 1-2 tsp.
4
Cover with turkey escalopes, tomatoes and mozzarella and season with salt and pepper. Spread the rest of the pesto on top and bake in the preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: level 5) for about 5 minutes.
5
Garnish with basil.