Turkey escalope with chilli-rosemary marinade
DIFFICULTY
easy
easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
4
- 1 red and green chili pepper
- 1 sprig of rosemary
- 100 ml Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Sweet peppers
- 4 Turkey escalope (approx. 200 g each)
Directions
- 1
Wash the chillies, dab dry and carve lengthwise. Core and chop the chillies. Pluck rosemary needles from the stems and chop. Mix oil, chillies and rosemary. Season with salt and paprika.
- 2
Wash the cutlets and dab dry. Leave in the marinade for about 3 hours. Take the schnitzel out of the marinade, dab dry and fry on the hot stone on both sides for 3-5 minutes. Spread the rest of the marinade in between
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