Turkey Schnitzel with Olive Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 m turkey breast fillet (s)
- 500 g mushrooms, fresh
- 140 g butter
- 250 ml meat broth
- 450 g canned tomato (s)
- 50 g olives, filled with paprika
- 200 ml cream
- some salt and pepper, whiter
- some thyme, dried
Print Recipe
Pin Recipe Instructions
- Wash the turkey breast fillets, pat dry and season with salt and pepper on both sides. Clean and slice the mushrooms.
- Heat 4 tablespoons of the butter and fry the mushrooms in it. Pour in the broth and bring to the boil once.
- Pour the tomatoes into a colander, drain and collect the juice. Roughly chop the tomatoes and remove the stalks. Add to the mushrooms with the tomato juice, olives, thyme and cream. Simmer for a few minutes and season with salt and pepper.
- Fry the meat in the remaining butter on both sides for 2 - 3 minutes. Pour the sauce over the schnitzel and finish cooking.
- Baguette goes well with it.
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