Turkey Escalope in Cheese Crust

Rating: 1.6667 / 5.00 (3 Votes)

Total time: 45 min

Servings: 1.0 (servings)



1. remove the skin from the onion, coarsely dice. Clean, rinse and chop zucchini and bell bell pepper. Mix pepper, milk, salt and tarragon. Mix breadcrumbs and cheese.

2. rinse and dry the cutlets. Turn first in the milk, then in the cheese mixture on the other side. Lightly press breadcrumbs until smooth. In a non-stick frying pan, toast cutlets in 1/2 tsp hot oil for 4-5 min per side.

Sauté onion, zucchini and bell bell pepper in 1/2 tsp hot oil. Mix in paradeis pulp and 5 tbsp water. Cover and sauté for about 10 min. Rinse tomatoes and cut into wedges. Add to vegetable form, stew briefly and season. Serve with the cutlet and baguette.

Extra Tip:

If you like it a little spicier, you can also stir the milk for breading the schnitzel with a teaspoon of mustard.

Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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