Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 turkey schnitzel, (depending on size)
- 1 can tomato (s), (pizza tomato)
- 4 tablespoon pesto, (red)
- 1 port. Mozzarella
- 1 can mushrooms
- 50 ml cream
- some pepper
- some chili oil
- a bit salt
- some basil, (fresh if possible)
- 100 g cheese, Gouda (rated)
Print Recipe
Pin Recipe Instructions
- Brush a baking dish with chili oil. Season the turkey schnitzel with salt and pepper, then arrange them in a single layer in the dish.
- Stir together the canned tomatoes, 4 tablespoons red pesto, 50 ml cream, some fresh basil, some pepper, and a bit of salt for 1 minute. Pour this mixture over the schnitzel.
- Drain the canned mushrooms and distribute them evenly over the schnitzel.
- Slice the mozzarella and arrange the slices over the mushrooms. Sprinkle the 100 g grated Gouda cheese over the top.
- Bake at 200°C (392°F) for 30 minutes until the cheese is melted and lightly browned and the turkey reaches an internal temperature of 74°C (165°F).
- Serve with pasta or rice.
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