Turkey escalope \"Tomato-mozzarella\" with green salad

Name: Turkey escalope \"Tomato-mozzarella\" with green salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Turkey escalope (approx. 170 g each); 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sweet peppers; 4 TABLESPOONS Lemon juice; 1-2 TEASPOONS Sugar; 2 TABLESPOONS Olive oil; 250 g Lettuce (e.g. frisée, rocket and romaine lettuce); 1 pack of Mozzarella cheese (approx. 125 g); 2 small tomatoes (about 70 g each); 100 g cherry tomatoes; 7-10 Tbsp colourful pepper and basil

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Turkey escalope (approx. 170 g each)
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Sweet peppers
4 TABLESPOONS Lemon juice
1-2 TEASPOONS Sugar
2 TABLESPOONS Olive oil
250 g Lettuce (e.g. frisée, rocket and romaine lettuce)
1 pack of Mozzarella cheese (approx. 125 g)
2 small tomatoes (about 70 g each)
100 g cherry tomatoes
7-10 Tbsp colourful pepper and basil

Directions

1
Wash the meat and dab dry. Heat the oil in a large pan and fry the meat on each side for 3-4 minutes at medium heat. Then season with salt, pepper and paprika.
2
In the meantime, mix lemon juice, salt, pepper and sugar well. Fold in olive oil. Clean and wash the salad and pluck into bite-sized pieces. Cut mozzarella into 8 slices. Wash and slice the tomatoes.
3
Place the meat on a baking tray lined with baking paper, cover with tomato slices and mozzarella. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes.
4
In the meantime, wash, clean and quarter the cherry tomatoes. Mix salad, cherry tomatoes and vinaigrette. Serve the salad and one escalope au gratin, sprinkled with coloured pepper and garnished with basil.