Turkey schnitzel on tomato-spinach-vegetables

Name: Turkey schnitzel on tomato-spinach-vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1-2 Garlic cloves; 100 g Baguette; 2 TABLESPOONS Butter or margarine; 4 Turkey escalope (à ca.125 g); 2 TABLESPOONS Flour; 20 g Breadcrumbs; 30 g grated parmesan cheese; 1 Egg; 3-4 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 350 g Tomatoes (about 4 pcs.); 375 g Spinach; 1 Onion; 7-10 Tbsp Lemon and parsley

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1-2 Garlic cloves
100 g Baguette
2 TABLESPOONS Butter or margarine
4 Turkey escalope (à ca.125 g)
2 TABLESPOONS Flour
20 g Breadcrumbs
30 g grated parmesan cheese
1 Egg
3-4 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
350 g Tomatoes (about 4 pcs.)
375 g Spinach
1 Onion
7-10 Tbsp Lemon and parsley

Directions

1
Peel the garlic and press it through a garlic press. Cut the baguette into small pieces. Brush with fat. Spread garlic on top. Shortly before serving, bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 10 minutes.
2
Wash the turkey escalopes and dab them dry. Possibly knock a little flatter. Mix flour, breadcrumbs and parmesan. Whisk the egg. Turn the escalopes first in the egg, then in the flour mixture. Heat 2-3 tablespoons of oil in a large pan.
3
Sauté the escalopes in it, season with salt and pepper and fry for 5-7 minutes while turning. Clean and wash the tomatoes and cut them into halved quarters. Clean, wash and drain spinach well.
4
Peel and finely chop the onion. Heat the remaining oil in another pan. Fry the onion and tomatoes in it. Let the spinach collapse on top. Season with salt and pepper, mix carefully.
5
Serve the schnitzel, vegetables and baguette in portions garnished with lemon and parsley.