Turkey saltimbocca with tomato pasta

Name: Turkey saltimbocca with tomato pasta
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 bunch of rocket; 4 long, narrow turkey escalopes (approx. 150 g each); 4 discs Gouda cheese (about 2 mm thick); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 discs Bacon; 2 TABLESPOONS Oil; 300 g ribbon noodles (e.g. Mafaldine); 250 g cherry tomatoes; 4-5 Tbsp Tomato juice; 1 TABLESPOON Olive oil; 7-10 Tbsp Cling film

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 bunch of rocket
4 long, narrow turkey escalopes (approx. 150 g each)
4 discs Gouda cheese (about 2 mm thick)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 discs Bacon
2 TABLESPOONS Oil
300 g ribbon noodles (e.g. Mafaldine)
250 g cherry tomatoes
4-5 Tbsp Tomato juice
1 TABLESPOON Olive oil
7-10 Tbsp Cling film

Directions

1
Clean and wash the rocket. Cut the escalopes in half, beat very thinly between 2 layers of foil. Quarter cheese slices. Season schnitzel with salt and pepper. Put 2 pieces of cheese and approx. 2/3 of the rocket on one half of each cutlet.
2
Overfold the other half. Place a slice of bacon around 4 escalopes. Heat oil in a large pan and fry the escalopes in it for 2-3 minutes in portions. In the meantime prepare noodles in boiling salted water according to the instructions on the packet.
3
Place the Saltimbocca from the pan on a baking tray and continue cooking in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 5 minutes. Wash and halve the tomatoes. Add the tomato juice and olive oil to the frying pan.
4
Season with salt and pepper and simmer at medium heat for 4-5 minutes. Drain the pasta and add to the tomatoes. Add the remaining rocket and stir well. Season with salt and pepper and serve with the Saltimbocca.