Turkey saltimbocca with feta

Name: Turkey saltimbocca with feta
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 45 g Wild rice mixture; 7-10 Tbsp salt and pepper; 1 small peeled onion; 100 g cleaned zucchini; 1-2 stem(s) Basil; 2 teaspoons (5 g each) Oil; 1 tsp (5 g) Tomato paste; 100 g chunky tomatoes (package); 1 knife tip Broth; 1 (approx. 125 g) thin turkey breast; 1 washer (25 g) easier; 7-10 Tbsp Feta cheese; 7-10 Tbsp wooden skewers

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

45 g Wild rice mixture
7-10 Tbsp salt and pepper
1 small peeled onion
100 g cleaned zucchini
1-2 stem(s) Basil
2 teaspoons (5 g each) Oil
1 tsp (5 g) Tomato paste
100 g chunky tomatoes (package)
1 knife tip Broth
1 (approx. 125 g) thin turkey breast
1 washer (25 g) easier
7-10 Tbsp Feta cheese
7-10 Tbsp wooden skewers

Directions

1
Put the rice in about 1/8 l boiling salted water. Simmer covered at low heat for about 20 minutes.
2
Finely chop the onion. Wash the zucchini and cut off 2 longish slices. Finely dice the rest of the zucchini. Wash the basil, remove the leaves and cut half into strips.
3
Heat 1 tsp. oil. Sauté onion and zucchini cubes in it. Sweat tomato paste briefly. Add the chopped tomatoes and 5 tbsp. water, bring to the boil. Season with stock, salt, pepper and basil strips.
4
Simmer the sauce for about 5 minutes.
5
Heat 1 tsp. oil. Fry the zucchini slices briefly on each side. Season and remove. Wash the cutlets, dab dry and tap flatter if necessary. Season with salt and pepper. Cover with zucchini slices, feta and basil leaves.
6
Fold it up and pin it down. Fry for 6-8 minutes in hot frying fat while turning. Serve with tomato sauce and rice. Garnish with basil.