Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 turkey schnitzel
- 250 g mozzarella
- 2 bell pepper (s)
- 200 g mushrooms, sliced
- 140 g tomato paste
- 500 g tomato (s), passed
- 2 tablespoons oil
- 4 cloves garlic
- 1 chilli pepper (jalapeno)
- 250 g pasta
- salt
- pepper
- basil
- oregano
Print Recipe
Pin Recipe Instructions
- Season turkey schnitzel with salt and pepper on both sides. Grill over medium-high heat for 5 minutes on each side.
- Top each schnitzel with mozzarella slices and continue grilling for 3-5 minutes until the mozzarella is melted. Ensure the turkey reaches an internal temperature of 74 °C (165 °F).
- For the sauce: if using jarred mushrooms, drain them thoroughly. Heat 2 tablespoons oil in a saucepan over medium heat and add the mushrooms. Fry for 2-3 minutes if desired.
- Add the tomato puree, tomato paste, 3 finely chopped garlic cloves, and diced jalapeno pepper to the saucepan. Season with salt, pepper, basil, and oregano.
- Simmer the sauce over medium heat for 10-15 minutes, stirring every 2-3 minutes. During the final 2-3 minutes, add the bell peppers cut into small cubes.
- While the sauce cooks, bring salted water to a boil. Add 1 pressed or sliced garlic clove to the water, then add the pasta and cook according to package directions.
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