Turkey escalope in egg shell with macaroni

Name: Turkey escalope in egg shell with macaroni
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Turkey escalope (150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Eggs; 75 g grated parmesan cheese; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Olive oil; 5 TABLESPOONS White wine; 100 ml Chicken broth (instant); 100 g cherry tomatoes; 250 g Pasta (e.g. macaroni); 3 TABLESPOONS Oil; 7-10 Tbsp Basil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Turkey escalope (150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Eggs
75 g grated parmesan cheese
1 Onion
1 Garlic clove
2 TABLESPOONS Olive oil
5 TABLESPOONS White wine
100 ml Chicken broth (instant)
100 g cherry tomatoes
250 g Pasta (e.g. macaroni)
3 TABLESPOONS Oil
7-10 Tbsp Basil

Directions

1
Halve the turkey escalope and season with salt and pepper. Beat the eggs. Turn the schnitzel first in Parmesan cheese, then in egg. Peel onion and garlic and chop finely. Heat olive oil in a pot.
2
Fry the onion and garlic in it. Deglaze with wine and broth, bring to the boil and let everything boil down to half. Clean, wash and halve the tomatoes and fold them into the sauce. Cook the macaroni in plenty of boiling salted water according to instructions on the packet.
3
Heat the oil in a frying pan. Fry the escalopes in it from both sides for about 2 minutes. Drain the noodles and fold into the sauce. Serve the noodles together with the schnitzels. Garnish with basil.