Summary

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

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Instructions

1. Wash the turkey breast fillets, pat dry and season with salt and pepper on both sides. Clean and slice the mushrooms.
2. Heat 4 tablespoons of the butter and fry the mushrooms in it. Pour in the broth and bring to the boil once.
3. 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.
4. Fry the meat in the remaining butter on both sides for 2 - 3 minutes. Pour the sauce over the schnitzel and finish cooking.
5. Baguette goes well with it.