Turkey schnitzel with mozzarella ham filling

Name: Turkey schnitzel with mozzarella ham filling
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 8 discs Turkey escalopes (approx. 65 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 packages (125 g each) Mozzarella cheese; 4 discs Parma ham (about 10 g each); 8 Basil leaves; 6 Stem(s) Oregano; 1 medium onion; 1-2 Garlic cloves; 1 (approx. 100 g) Carrot; 3 TABLESPOONS Olive oil; 2 TEASPOONS Sugar; 1 can(s) (425 ml) strained tomatoes; 250 ml Vegetable broth (instant); 200 g cherry tomatoes; 250 g Noodles (e.g. ribbon noodles); 7-10 Tbsp Oregano and basil; 7-10 Tbsp wooden skewers

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

8 discs Turkey escalopes (approx. 65 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 packages (125 g each) Mozzarella cheese
4 discs Parma ham (about 10 g each)
8 Basil leaves
6 Stem(s) Oregano
1 medium onion
1-2 Garlic cloves
1 (approx. 100 g) Carrot
3 TABLESPOONS Olive oil
2 TEASPOONS Sugar
1 can(s) (425 ml) strained tomatoes
250 ml Vegetable broth (instant)
200 g cherry tomatoes
250 g Noodles (e.g. ribbon noodles)
7-10 Tbsp Oregano and basil
7-10 Tbsp wooden skewers

Directions

1
Wash the meat, dab dry and season with salt and pepper. Drain mozzarella and cut into slices. Cut ham slices in half. Cover each cutlet with 1/2 slice of Parma ham, 1 slice of mozzarella and 1 basil leaf. Fold the schnitzels together and fix them with a wooden skewer. Wash oregano, dab dry and chop finely.
2
Peel onion and garlic and chop finely. Peel, wash and finely dice the carrot. Heat 1 tablespoon of oil in a pot. Add onion, garlic and carrot and sprinkle with sugar. Steam for about 5 minutes. Deglaze with strained tomatoes and broth. Wash the cherry tomatoes, add them and boil down for about 10 minutes at medium heat. Cook the pasta in boiling salted water for about 10 minutes. In the meantime, heat 2 tablespoons of oil in a pan, fry the escalopes on each side for about 5 minutes. Stir oregano into the sauce and season with salt and pepper. Drain the pasta.
3
Deglaze with strained tomatoes and broth. Wash the cherry tomatoes, add them and boil down for about 10 minutes at medium heat. Cook the pasta in boiling salted water for about 10 minutes. In the meantime, heat 2 tablespoons of oil in a pan, fry the escalopes on each side for about 5 minutes. Stir oregano into the sauce and season with salt and pepper. Drain the pasta. Arrange noodles, sauce and schnitzel on plates. Serve garnished with oregano and basil