Turkey escalope with Parmesan sprinkles
easy
30 mins
30 mins
Ingredients
- 2 Courgette
- 1 yellow and green pepper
- 150 g cherry tomatoes
- 1 big onion
- 2 Garlic cloves
- 4 (150 g each) Turkey escalope
- 3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp dried rosemary
- 75 g Parmesan cheese
- 2 discs Toast
- 40 g soft butter
- 250 g Noodles (e.g. penne)
- 7-10 Tbsp colourful pepper
- 7-10 Tbsp Rosemary
Directions
- 1
Clean, wash and slice the zucchini. Quarter the peppers, clean, wash and cut them into pieces. Wash and clean the tomatoes. Peel and chop onion and 1 clove of garlic. Wash the meat and dab dry. Heat oil in a pan.
- 2
Brown the meat on both sides for about 2 minutes. Season with salt and pepper and remove. Fry 1 clove of garlic in the frying fat, take it out. Fry zucchini, bell pepper, onion and garlic cubes in the frying oil. Add tomatoes and season with salt, pepper and rosemary. Put the vegetables and garlic clove in a casserole dish. Grate the parmesan. Crumble the bread finely. Mix bread, cheese and butter and spread on the escalopes. Put the schnitzel on the vegetables. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Cook pasta in boiling salted water according to package instructions.
- 3
Crumble the bread finely. Mix bread, cheese and butter and spread on the escalopes. Put the schnitzel on the vegetables. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Cook pasta in boiling salted water according to package instructions. Pour pasta onto a sieve and drain. Garnish turkey escalopes with rosemary. Add noodles sprinkled with pepper
Nutrition Facts
680 kcal
60 g
25 g
55 g
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