Summary

Ingredients

• 600 g turkey schnitzel
• Pepper White
• 1 lemon (s), untreated
• 100 ml olive oil
• salt
• 600 g broccoli
• 2 beefsteak tomato (s) (approx. 400 g)
• 150 g mozzarella
• 1 tablespoon capers, chopped

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Instructions

1. Cut the turkey schnitzel into 3 - 4 thin slices each. Season with white pepper. Finely grate half of the lemon peel and mix with 5 tablespoons of olive oil. Brush the schnitzel with the lemon oil. Cover and let steep in the refrigerator for 1 - 2 hours.
2. Boil about 1 liter of salted water in a saucepan. Clean the broccoli. Separate the florets, peel the skin off the thick stems. Chop the stems up a little. Blanch the broccoli for about 3 minutes. Rinse in cold water and drain well.
3. Preheat the oven to 180 ° C, brush a deep baking sheet with 3 tablespoons of oil. Spread the schnitzel on the tray and drizzle with the drained marinade. Spread the broccoli between the slices.
4. Cut the tomatoes into thick slices. Cut the mozzarella into thin slices. Cover the tomato slices with a slice of mozzarella each, season with a little salt and pepper and spread over the schnitzel. Cook in the oven for about 15 minutes.
5. Beat about 4 tablespoons of olive oil with 3 - 4 tablespoons of lemon juice to a frothy sauce, season with salt and pepper and stir in the chopped capers. Drizzle the broccoli and the schnitzel with the sauce and bake for about 10 minutes.
6. Fresh baguette goes well with it. Also ideal for many guests.