Turkey escalope with braised mushroom and tomato vegetables

Name: Turkey escalope with braised mushroom and tomato vegetables
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 75 g Mushrooms; 3 Shallots; 2 Tomatoes; 1 Garlic clove; 1-2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Putenmedaillons (ca. 70 g); 7-10 Tbsp Sweet peppers; 1-2 stem(s) Oregano; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp fresh herbs and lemon wedges

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

75 g Mushrooms
3 Shallots
2 Tomatoes
1 Garlic clove
1-2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Putenmedaillons (ca. 70 g)
7-10 Tbsp Sweet peppers
1-2 stem(s) Oregano
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp fresh herbs and lemon wedges

Directions

1
Clean, clean and halve the mushrooms. Peel shallots, possibly halve them. Clean, wash and cut the tomatoes into pieces. Peel garlic, press through a garlic press. Heat the oil.
2
Brown the shallots in it. Add garlic and mushrooms and fry for 2-3 minutes. Season with salt and pepper, remove. Wash medallions and dab dry. Fry them in hot frying fat for about 3 minutes on each side. Season with salt, pepper and paprika. After turning, add tomatoes and braise. Add mushrooms, shallots and garlic again. Remove the oregano leaves and sprinkle over the vegetables. Season with a few drops of lemon.
3
Season with salt, pepper and paprika. After turning, add tomatoes and braise. Add mushrooms, shallots and garlic again. Remove the oregano leaves and sprinkle over the vegetables. Season with a few drops of lemon. Serve garnished with fresh herbs and lemon wedges. Serve with fresh white bread