Summary

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)

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Instructions

1. 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.
2. 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.
3. Drain the canned mushrooms and distribute them evenly over the schnitzel.
4. Slice the mozzarella and arrange the slices over the mushrooms. Sprinkle the 100 g grated Gouda cheese over the top.
5. 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).
6. Serve with pasta or rice.