Turkey schnitzel in cheese crust

Name: Turkey schnitzel in cheese crust
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 medium onion; 1 (100 g) small zucchini; 1 small yellow pepper; 2 TABLESPOONS low-fat milk; 7-10 Tbsp salt, white pepper; 7-10 Tbsp dried. Tarragon; 1 tablespoon (10 g) Breadcrumbs; 1 (5 g) go. Tsp grated cheese (30 % fat in dry matter); 100 g Turkey escalope; 1 tsp (5 g) Oil; 1/2 TEASPOON Tomato paste; 1 medium sized tomato; 2 discs (50 g) Baguette

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1 medium onion
1 (100 g) small zucchini
1 small yellow pepper
2 TABLESPOONS low-fat milk
7-10 Tbsp salt, white pepper
7-10 Tbsp dried. Tarragon
1 tablespoon (10 g) Breadcrumbs
1 (5 g) go. Tsp grated cheese (30 % fat in dry matter)
100 g Turkey escalope
1 tsp (5 g) Oil
1/2 TEASPOON Tomato paste
1 medium sized tomato
2 discs (50 g) Baguette

Directions

1
Peel onion, chop coarsely. Clean, wash and chop the zucchini and peppers. Whisk milk, salt, pepper and tarragon. Mix breadcrumbs and cheese
2
Wash the cutlets and pat dry. Turn first in the milk, then in the cheese mixture. Press the breadcrumbs lightly. Fry escalopes in a coated pan in 1/2 teaspoon hot oil for 4-5 minutes on each side
3
Fry the onion, zucchini and bell pepper in 1/2 teaspoon hot oil. Stir in tomato paste and 5 tbsp. water. Cover and stew for about 10 minutes. Wash the tomato and cut into slices. Add to vegetables, braise briefly and season. Serve with the schnitzel and baguette
4
If you like it a bit spicier, you can also mix the milk with a teaspoon of mustard to bread the schnitzel