Turkey – Zucchini – Pan with Chanterelles
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 turkey schnitzel, sliced
- 1 tablespoon oil
- 1 onion (s), diced
- 3 clove (s) garlic, chopped
- 2 zucchini
- 1 can chanterelles
- 10 cherry tomatoes, or cocktail tomatoes
- some broth, instant
- 1 teaspoon salt
- some pepper, from the mill
- 1 teaspoon curry powder
- 0.5 teaspoon ½ paprika, hot pink
- 200 ml cremefine, or cream
- 2 handfuls beans, green, frozen, as desired
Print Recipe
Pin Recipe Instructions
- Chop the meat, season with salt and pepper and fry it on all sides in a large, preferably coated pan in a little oil. Add the diced onion with the garlic and fry. If you like, you can add the beans.
- Cut the zucchini into thin slices and add a little water. Season and simmer for 2 minutes.
- Drain the chanterelles well, if they are very large, cut through and add. Of course you can also use fresh chanterelles.
- Now add the halved or quartered tomatoes and the cream substitute. Stir carefully so that the tomatoes do not deteriorate so badly and season again with salt, pepper, possibly curry.
- We also have rice with us.
- Tip:
- Also tastes good as a vegetarian variant, but then you have to season it more strongly, as the zucchini quickly tastes bland.
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