Turkey schnitzel with vegetables and yoghurt dip

Name: Turkey schnitzel with vegetables and yoghurt dip
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g Mushrooms; 600 g Courgette; 2 (80 g each) Tomatoes; 1 Garlic clove; 1 collar Parsley; 400 g probiotic yoghurt (natural, 3.5 % fat); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 stem(s) Thyme; 2 stem(s) Oregano; 1 pinch Sugar; 4 (125 g each) Turkey escalope; 2 TABLESPOONS Olive oil; 7-10 Tbsp Oregano

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g Mushrooms
600 g Courgette
2 (80 g each) Tomatoes
1 Garlic clove
1 collar Parsley
400 g probiotic yoghurt (natural, 3.5 % fat)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 stem(s) Thyme
2 stem(s) Oregano
1 pinch Sugar
4 (125 g each) Turkey escalope
2 TABLESPOONS Olive oil
7-10 Tbsp Oregano

Directions

1
Clean, clean and halve the mushrooms. Wash, clean and cut the zucchini into pieces. Cut tomatoes into quarters, remove seeds and dice finely. Peel garlic and chop finely. Wash parsley, dab dry and chop finely.
2
Mix yoghurt, garlic and parsley. Season with salt, pepper and sugar. Wash cutlets, dab dry and season with salt and pepper. Wash the thyme and oregano, dab dry, pluck leaves from the stems and put aside, except for something to garnish.
3
Heat the oil in a frying pan and fry the escalopes for 3-4 minutes on each side until golden brown. Remove and keep warm. Fry the zucchini and mushrooms in the frying fat for about 5 minutes. Finally add tomato cubes and herbs.
4
Season with salt and pepper. Arrange schnitzel, vegetables and yoghurt dip on plates. Serve garnished with oregano and thyme.