Turkey escalope in ciabatta olive breading

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Clean, wash and drain the zucchini. Halve the zucchini lengthwise and cut them diagonally into pieces. Wash and drain the tomatoes. Wash the rosemary and pluck roughly into pieces. Peel and dice shallot and garlic.

2. 2

   Finely chop bread in the universal chopper. Drain the olives and also chop them a little coarsely in the chopper. Mix olives and ciabatta and put them in a deep plate. Put eggs in a deep plate, add some salt and pepper and whisk.

3. 3

   Pour the flour into a third deep plate. Halve the schnitzel, place between a cut open freezer bag and beat flat. Heat 20 g clarified butter in a large pan. Turn 3-4 escalopes first in flour, then in egg and finally in the olive and ciabatta mixture, pressing the breadcrumbs lightly.

4. 4

   Place the escalopes in the pan and fry over a high to medium heat for 4-5 minutes, turning. Keep finished cutlets warm. Bread the remaining escalopes and fry them in clarified butter. Heat olive oil in a large frying pan.

5. 5

   Sauté the zucchini in it while turning, finally add tomatoes, garlic, shallots and rosemary and continue to fry for about 3 minutes. Sprinkle with pepper and coarse sea salt and serve together with the escalopes.

6. 6

   Possibly sprinkle with parmesan.

Nutrition Facts

KCAL
550 kcal

CARBS
33 g

FATS
33 g

PROTEINS
36 g