Summary

Ingredients

• 4 turkey schnitzel
• 1 tablespoon clarified butter, alternatively neutral oil
• 0.5 ½ glass white wine, drier (approx. 120 - 125 ml)
• liter ⅛ poultry stock
• 1 can tomatoes, chunky
• 1 tablespoon tomato paste
• 1 cup cream
• 150 g parmesan, freshly rated
• Salt and pepper, black
• 1 bunch basil, chopped
• 500 g penne

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Instructions

1. Cut turkey schnitzel into strips of approx. 1 cm.
2. Heat a deep pan with 1 tablespoon of clarified butter. Add the meat and fry until a little browned. Deglaze with white wine and stock, stir well. Stir in the tomatoes and tomato paste and simmer for about 2 - 3 minutes, then add the cream with the parmesan. Allow everything to reduce over a low heat for approx. 10 minutes, then season with salt and pepper. Just before serving, stir in the chopped basil and let it steep a little longer.
3. The Penne Rigate, which is responsible for the name, go best with this. Cook until al dente according to the instructions on the packet.
4. But tortiglioni or orechiette are also very suitable.
5. The recipe is based on the one from the Geroldsecker Guller restaurant in Lahr in the Black Forest.