Turkey schnitzel on braised vegetables

Name: Turkey schnitzel on braised vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 medium-sized onions; 2 (400 g) small zucchini; 250-300 g cherry tomatoes; 7-10 Tbsp or small tomatoes; 4 (600 g) Turkey escalope; 4 TABLESPOONS Flour; 7-10 Tbsp Sweet peppers; 7-10 Tbsp salt, black pepper; 3 TABLESPOONS Oil; 250 g chunky tomatoes; 7-10 Tbsp (from the package); 2 stem(s) or 1/2 teaspoon each; 7-10 Tbsp dill and rosemary; 7-10 Tbsp possibly 2 tsp. capers (glass)

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 medium-sized onions
2 (400 g) small zucchini
250-300 g cherry tomatoes
7-10 Tbsp or small tomatoes
4 (600 g) Turkey escalope
4 TABLESPOONS Flour
7-10 Tbsp Sweet peppers
7-10 Tbsp salt, black pepper
3 TABLESPOONS Oil
250 g chunky tomatoes
7-10 Tbsp (from the package)
2 stem(s) or 1/2 teaspoon each
7-10 Tbsp dill and rosemary
7-10 Tbsp possibly 2 tsp. capers (glass)

Directions

1
Peel onions and cut them into rings. Clean and wash the vegetables. Chop zucchini. Halve or quarter tomatoes
2
Wash the meat, dab dry. Mix flour, paprika, some salt and pepper on a plate. Heat 2 tablespoons of oil in a large frying pan. Turn the cutlets in the flour. Fry in hot oil for 3-4 minutes on each side. After 3 minutes add onion rings, fry with
3
Heat 1 tablespoon of oil. Sauté the zucchini in it, steam the tomatoes briefly. Add chunky tomatoes. Wash and chop herbs. Add herbs and capers to vegetables. Stew for 2-3 minutes
4
Season vegetables with salt and pepper. Arrange everything. Ribbon noodles fit to it
5
Drink: cool rosé wine