Turkey escalope with macadamia rocket hood and braised tomatoes
easy
45 mins
45 mins
Ingredients
- 20 g Rocket
- 1 untreated lemon
- 50 g Macadamia nuts
- 30 g Parmesan cheese
- 40 g soft butter
- 2 TABLESPOONS Breadcrumbs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 400 g cherry tomatoes
- 1 red onion
- 300 g Lasagne sheets
- 4 Turkey steaks (approx. 150 g each)
- 1 TABLESPOON Oil
- 200 ml Vegetable broth
- 100 ml White wine
- 1 TEASPOON Sugar
- 2 TEASPOONS Cornstarch
Directions
- 1
For the cap, wash the rocket, shake dry and chop very finely. Wash lemon hot, rub dry and grate peel thinly. Coarsely chop nuts. Grate cheese finely. Knead butter, breadcrumbs and prepared ingredients with a fork. Season to taste with salt and pepper
- 2
Wash, clean and halve the tomatoes. Peel onion and cut into strips. Prepare noodle plates in portions in boiling salted water according to package instructions
- 3
Meanwhile wash the meat, dab dry and season with salt and pepper. Heat oil in a pan. Fry the escalopes for about 2 minutes while turning. Remove the meat and place it in a flat casserole dish. Cover the escalopes with a cap. Bake in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 5-10 minutes
- 4
Fry the onion strips and tomatoes in the frying fat for about 1 minute. Deglaze with stock and white wine and loosen the frying set. Season to taste with salt and sugar. Stir starch and 2 tablespoons of water until smooth and thicken sauce with it, bring to the boil again. Arrange noodles, tomatoes and meat on plates
Nutrition Facts
690 kcal
68 g
22 g
51 g
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