Two kinds of turkey steaks au gratin

Name: Two kinds of turkey steaks au gratin
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 250 g leaf spinach; 1 Onion; 1 Garlic clove; 3 TABLESPOONS oil, salt, black pepper; 2-3 Tomatoes; 125 g Mozzarella; 2 Pear halves (a. d. can); 8 Turkey escalope (approx. 150 g each); 75 g Gorgonzola cheese; 4 TSP Wild cranberries (glass); 7-10 Tbsp some salad leaves

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

250 g leaf spinach
1 Onion
1 Garlic clove
3 TABLESPOONS oil, salt, black pepper
2-3 Tomatoes
125 g Mozzarella
2 Pear halves (a. d. can)
8 Turkey escalope (approx. 150 g each)
75 g Gorgonzola cheese
4 TSP Wild cranberries (glass)
7-10 Tbsp some salad leaves

Directions

1
Spinach clean, wash. Peel and chop onion and garlic. Heat 1 tablespoon of oil. Brown onion and garlic. Steam spinach for about 3 minutes, season to taste
2
Wash the tomatoes and cut them into slices. Cut mozzarella into slices, pears into slices
3
Wash the meat, dab dry and halve each. Fry in 2 tablespoons of hot oil per side for 3-5 minutes, season. Place on baking tray
4
Gorgonzola is crumbling. Cover half of the schnitzel with tomatoes, spinach and mozzarella, the rest with gorgonzola and pears. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 10 minutes. Garnish gorgonzola cutlets with cranberries. Arrange everything on salad