Turkey Escalope Red – White
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 tomato (s)
- 1 scoop mozzarella
- 2 stalks basil
- 1 sprig thyme
- 1 small onion (s)
- 200 g mushrooms
- 150 g spahetti
- 2 turkey schnitzel
- 2 tablespoon olive oil
- 2 tablespoon white wine, dry
- 100 g cream
- oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash and dry tomatoes. Drain the mozzarella. Cut the tomatoes into slices. Wash the basil and thyme, pluck the leaves off. Peel the onion, dice finely. Clean the mushrooms and cut them into leaves.
- Preheat the oven to 200 ° C. Cook the spaghetti al dente in plenty of salted water. Rinse the turkey schnitzel, pat dry, pepper and fry in heated oil for about 3 minutes on each side.
- Salt the schnitzel, cover with tomato and mozzarella slices and bake in the oven at 200 ° C. Sweat the onion in heated olive oil, add the mushrooms and thyme and fry until brown.
- Deglaze with wine, stir in cream and season with salt and pepper. Mix the spaghetti with the mushrooms. Garnish the schnitzel with basil and serve on top of the spaghetti.
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