Summary

Ingredients

• 500 g tomato (s), fully ripe
• 80 ml white wine
• 150 ml stock (poultry stock)
• salt and pepper
• 0.5 ½ bunch thyme
• 8 turkey breast fillet (s), 50 g each
• 3 egg (s)
• 5 tablespoon whipped cream
• 100 g parmesan, freshly rated
• 0.5 ½ bunch dill or similar
• 400 g pasta (macaroni)
• 1 tablespoon oil
• 60 g shallot (s)
• 1 clove garlic
• 15 g butter
• 150 ml whipped cream
• 40 g tomato (s), dried
• 8 basil leaves
• 50 grams flour

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Instructions

1. Wash and cut the tomatoes into eighths. Puree with 50 ml white wine in a blender and pour into a saucepan. Bring to the boil with the poultry stock, salt, pepper and thyme. Then pour through a strainer into another saucepan and collect the clear tomato juice (it should be about 500 ml.)
2. Pound the turkey fillets flat, pepper and drizzle with the rest of the white wine. Whisk eggs, whisk with 2 tablespoons of whipped cream, parmesan and chopped dill.
3. Cook the pasta according to the instructions on the packet and cool. Drizzle with the oil and set aside.
4. Peel shallots and garlic, dice finely and sauté in the butter. Top up with the clear tomato juice and season with salt. Add the whipped cream and reduce the liquid to 1/3. Then mix briefly with the cutting stick. Cut the sun-dried tomatoes and basil into strips and add to the sauce with the remaining whipped cream and cooked pasta. Season again with salt and mix well.
5. Melt the clarified butter in a pan, but don`t let it get too hot. First turn the turkey schnitzel in the flour, then pull it through the egg and cheese mixture. Bake in clarified butter over a mild heat. Remove from the pan and drain on kitchen paper. Serve with the pasta and a salad.