Summary

Ingredients

• 150 g olives, reen with stone
• 170 g balsamic vinear, darker
• 80 g cane suar, brown
• 85 ml espresso, stronger
• 1 stick cinnamon
• 2 tablespoon olive oil
• 2 packs mozzarella (buffalo mozzarella), each 15 g
• 4 thin turkey schnitzel
• 3 tablespoon flour
• Salt and pepper, freshly ground
• 2 tablespoon butter
• 0.5 ½ bunch basil

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Instructions

1. Score the olives all around. Let the balsamic vinegar with sugar, espresso and the cinnamon stick reduce for about 10 minutes over high heat. Then remove the pan from the heat and stir in a pinch of salt, the olives and 1 tablespoon of oil.
2. Cut or tear the mozzarella into small slices.
3. Wash the turkey schnitzel in cold water and pat dry with kitchen paper. Place between two plastic sheets and carefully spread flat. Mix the flour, salt and pepper and turn the meat in it, knocking off the excess flour. Heat 1 tablespoon of oil and butter in the pan and fry the schnitzel for 2-3 minutes on each side until light brown, remove and drain on paper towels. Peel off the frying set with half of the syrup.
4. Place the meat and mozzarella on one half of the plate. Drizzle the syrup with the roasting sauce over the meat and the other syrup over the mozzarella. Wash and dry the basil leaves, tear a little and sprinkle over them.
5. It goes well with flat bread and a fresh green salad.