Turkey steaks from the tin

Name: Turkey steaks from the tin
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 200 g Spinach; 1 Onion; 1-2 Garlic cloves; 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 small tomatoes; 1 (125 g) scoop of mozzarella cheese; 2 Pear halves (from the can); 60 g Gorgonzola cheese; 4 Turkey escalope (approx. 160 g each); 2 TEASPOONS Wild cranberries; 7-10 Tbsp Salad leaves

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

200 g Spinach
1 Onion
1-2 Garlic cloves
5 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 small tomatoes
1 (125 g) scoop of mozzarella cheese
2 Pear halves (from the can)
60 g Gorgonzola cheese
4 Turkey escalope (approx. 160 g each)
2 TEASPOONS Wild cranberries
7-10 Tbsp Salad leaves

Directions

1
Sort the spinach, clean and wash it thoroughly. Drain well. Peel onion and garlic and chop finely. Fry in 2 tablespoons of hot oil. Add the spinach and cook for a few minutes.
2
Season with salt and pepper. Clean, wash and slice the tomatoes. Drain the mozzarella and also cut into slices. Drain pears and cut them into slices. Crumble the gorgonzola. Rinse turkey escalopes cold and dab dry. Cut in half, season with salt and pepper. Heat the remaining oil and fry the steaks for 3-5 minutes on each side. Put the steaks on a baking tray.
3
Rinse turkey escalopes cold and dab dry. Cut in half, season with salt and pepper. Heat the remaining oil and fry the steaks for 3-5 minutes on each side. Put the steaks on a baking tray. Cover one half with spinach, tomatoes and mozzarella, the other half with pear wedges and gorgonzola. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes
4
Spread the cranberries over the pear steaks. Arrange on salad leaves as desired