Turkey escalope in cheese breading

Name: Turkey escalope in cheese breading
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 small zucchini (about 150 g); 1 (approx. 200 g) yellow pepper; 4 (approx. 260 g) Tomatoes; 1 big onion; 1 Egg Yolk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON dried tarragon; 50 g Pasta cheese out of the bag; 2 TABLESPOONS Breadcrumbs; 2 Turkey escalope (approx. 200 g each); 20 g Butter or margarine; 1 TABLESPOON Olive oil; 50 ml Vegetable broth (instant); 1 TABLESPOON Tomato paste; 7-10 Tbsp fresh tarragon

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

1 small zucchini (about 150 g)
1 (approx. 200 g) yellow pepper
4 (approx. 260 g) Tomatoes
1 big onion
1 Egg Yolk
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON dried tarragon
50 g Pasta cheese out of the bag
2 TABLESPOONS Breadcrumbs
2 Turkey escalope (approx. 200 g each)
20 g Butter or margarine
1 TABLESPOON Olive oil
50 ml Vegetable broth (instant)
1 TABLESPOON Tomato paste
7-10 Tbsp fresh tarragon

Directions

1
Clean, wash and cut the vegetables into large pieces. Peel and roughly chop the onion. Whisk egg yolk, salt, pepper and tarragon. Mix cheese and breadcrumbs. Rinse turkey escalopes cold and dab dry. First turn in the egg yolk, then in the cheese and breadcrumbs mixture. Fry escalopes in hot fat for 12-15 minutes while turning.
2
Fry the bell pepper, zucchini and onion together in the hot oil. Add stock, stir in tomato paste and braise for about 10 minutes. Add the tomatoes shortly before the end of the cooking time. Season vegetables with salt and pepper. Arrange schnitzel with vegetables on plates. Garnish as desired with fresh tarragon