Turkey escalope with pepper crust and tomato-zucchini

Name: Turkey escalope with pepper crust and tomato-zucchini
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 medium-sized onions; 300 g cherry tomatoes; 400 g small zucchini; 4 Turkey escalope (approx. 150 g each); 4-5 Tbsp Flour; 1 TABLESPOON Sweet peppers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 TABLESPOONS Olive oil; 200 ml Vegetable broth (instant); 200 ml Tomato juice; 2 TEASPOONS Capers; 1 Stalk of thyme, dill and rosemary; 7-10 Tbsp Lemon slices

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 medium-sized onions
300 g cherry tomatoes
400 g small zucchini
4 Turkey escalope (approx. 150 g each)
4-5 Tbsp Flour
1 TABLESPOON Sweet peppers
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 TABLESPOONS Olive oil
200 ml Vegetable broth (instant)
200 ml Tomato juice
2 TEASPOONS Capers
1 Stalk of thyme, dill and rosemary
7-10 Tbsp Lemon slices

Directions

1
Peel onions and cut them into rings. Wash and clean the tomatoes and zucchini. Cut the zucchini into small pieces, halve the tomatoes. Wash the cutlets and dab dry. Mix flour, paprika powder, some salt and pepper.
2
Turn the schnitzel in it. Fry briefly on each side in 3 tablespoons of hot oil. Fry over medium heat for about 3 minutes. Then fry the onion rings until golden brown. In the meantime, fry the zucchini pieces in the remaining hot olive oil, turning them over.
3
Season with salt and pepper. Deglaze with stock and tomato juice, bring to the boil. Add tomatoes and capers, simmer for about 3 minutes. Wash the herbs and, except for something to garnish, chop and add to the vegetables.
4
Season again. Serve everything garnished with lemon and fresh herbs.