Turkey piccata with Salsa Verde and tomato rocket salad á la Martin Baudrexel
90 mins
90 mins
Ingredients
- 2 TABLESPOONS Breadcrumbs
- 2 TABLESPOONS White wine vinegar
- 1 collar flat parsley, washed, the leaves plucked
- 1/2 bunch Basil, washed, the leaves plucked
- 1 small clove of garlic, peeled
- 2 piece(s) Anchovy fillets
- 3 TSP Capers from the glass
- 7-10 Tbsp Соль и перец с мельницы
- 100 ml Olive oil
- 120 g Rucola, the thick stalks plucked, well washed
- 4 piece(s) large ripe beef tomatoes
- 1 Half red onion
- 7-10 Tbsp coarse sea salt, black pepper from the mill, 1 pinch of sugar
- 2 TABLESPOONS Olive oil
- 2 TEASPOONS Balsamic vinegar
- 1 handful, basil leaves
- 400 g Turkey minute steaks
- 150 g freshly grated parmesan
- 3 piece(s) whole eggs, well whisked
- 7-10 Tbsp Abrasion of half a biocitron
Directions
- 1
Please note: The Salsa Verde sauce must be left to stand for at least 1 hour! Mix breadcrumbs and vinegar. Now mix all ingredients with the blender to a smooth sauce.
- 2
Wash the tomatoes, remove the stalk and cut into eighths. Peel the onion and cut very fine half rings. In a large bowl, mix the olive oil, vinegar, a pinch of salt and sugar.
- 3
Mix the tomatoes, onions, rocket and basil leaves well with the vinaigrette. Season the tomato salad generously with black pepper.
- 4
Mix eggs and cheese, season with salt, pepper and the lemon grater. Season the turkey steaks with salt and pepper, then pull them through the egg and cheese mixture and fry them in a large, coated pan for 2 minutes on each side at medium heat.
- 5
To serve, place the salad in the middle of the plates, place a piccata next to each and spread the salsa verde around it.
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