Summary

Ingredients

• 8 thin turkey schnitzel, (approx. 75 g each)
• salt and pepper
• 125 g mozzarella
• 8 slices Parma ham
• 200 g shallot (s)
• 4 tomato (s)
• 2 cloves garlic
• 2 tablespoon olive oil
• 0.5 liter ½ vegetable stock
• 1 teaspoon tomato paste
• 500 g broccoli

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Instructions

1. Wash the schnitzel, pat dry and season. Drain the mozzarella and cut into 8 thin slices. Cover the schnitzel with a slice of ham and mozzarella each, roll up and secure with wooden skewers.
2. Peel and quarter shallots. 2 Wash, quarter and core tomatoes. Dice the pulp. Cut the rest of the tomatoes into wedges (used for serving). Peel and slice the garlic. Heat the oil and fry the rolls all around for approx. 10 minutes. Add shallots, tomatoes and garlic to the rolls and fry briefly. Pour 1/4 l stock, stir in tomato paste. Bring to the boil and stew everything for about 10 minutes. To taste. Clean, wash and cut the broccoli into florets. Cook the broccoli in 1/4 l stock for approx. 5 minutes. Arrange everything. Ribbon noodles taste good with them.