Turkey escalope with tomato mozzarella

Name: Turkey escalope with tomato mozzarella
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Turkey escalope (175 g each); 4 Tomatoes; 4 TABLESPOONS Oil; 1 package (125 g net) Mozzarella; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (175 g) Herb Baguette; 1 Onion; 1 Head lollo bianco salad; 75 g paprika-filled olives; 1 TEASPOON medium hot mustard; 4 TABLESPOONS White wine vinegar; 7-10 Tbsp Sugar; 7-10 Tbsp colourful pepper; 7-10 Tbsp Sage; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Turkey escalope (175 g each)
4 Tomatoes
4 TABLESPOONS Oil
1 package (125 g net) Mozzarella
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (175 g) Herb Baguette
1 Onion
1 Head lollo bianco salad
75 g paprika-filled olives
1 TEASPOON medium hot mustard
4 TABLESPOONS White wine vinegar
7-10 Tbsp Sugar
7-10 Tbsp colourful pepper
7-10 Tbsp Sage
baking paper

Directions

1
Wash the meat and dab dry. Wash and slice two tomatoes. Heat 2 tablespoons of oil in a pan and fry the meat on each side for about 3 minutes. In the meantime, cut the mozzarella into slices. Remove the meat from the pan, place it on a baking tray lined with baking paper and season with salt and pepper. Cover with tomato slices and mozzarella and bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for about 12 minutes. After about 4 minutes of baking time, place the bread on the baking tray. In the meantime peel and chop the onion. Clean and wash the salad, pluck into bite-sized pieces and pat dry. Wash the rest of the tomatoes and cut into slices. Halve the olives as desired. Mix mustard and vinegar, season with salt, pepper and sugar. Whip the oil into the mixture. Mix lettuce, tomatoes, onions and olives and pour the vinaigrette over it. Serve the gratinated meat, baguette and salad sprinkled with coloured pepper. Serve garnished with sage as desired
2
Scarf: Meyer Mayor
3
Vinegar & Oil: Jena Glass
4
Plate, bowl: own