Turkey escalope \"Pizzaiola\"

Name: Turkey escalope \"Pizzaiola\"
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Turkey escalope; 2 Garlic cloves; 4 TSP Lime juice; 1 Onion; 250 g Tomatoes; 1 Rosemary stalk; 2 stem(s) Basil; 2 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 ml Vegetable broth (instant); 2 TABLESPOONS black olive rings; 200 g ribbon noodles; 7-10 Tbsp Lime slices and fresh herbs

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Turkey escalope
2 Garlic cloves
4 TSP Lime juice
1 Onion
250 g Tomatoes
1 Rosemary stalk
2 stem(s) Basil
2 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 ml Vegetable broth (instant)
2 TABLESPOONS black olive rings
200 g ribbon noodles
7-10 Tbsp Lime slices and fresh herbs

Directions

1
Cut the escalopes in half if necessary, wash and pat dry. Peel garlic and press it through a garlic press. Mix with 3 teaspoons lime juice and marinate the cutlets with it.
2
In the meantime peel the onion and cut it into fine slices. Clean, wash and cut the tomatoes into pieces. Remove rosemary needles. Wash, pluck and chop basil leaves. Heat 1 tablespoon of olive oil.
3
Brown the onion slices in it. Stir in tomato paste. Add tomatoes, season with salt and pepper. Deglaze with broth, add olives and herbs and let it boil down for about 10 minutes. Cook pasta in boiling salted water for about 8 minutes.
4
In the meantime, dab off the schnitzel. Fry in 1 tablespoon of hot olive oil for about 2 minutes on each side. Season with salt and pepper. Season the sauce with salt, pepper and about 1 teaspoon lime juice. Arrange noodles, schnitzel and sauce in portions.
5
Serve garnished with lime slices and fresh herbs.