Turkey Escalope with Parmesan Crust

A great pasta dish for any occasion:

Rinse cutlets, pat dry. Carefully ‘flatten’ with a large kitchen knife. Season with salt and pepper.

Rinse and dry kitchen herbs, pluck leaves and chop finely. Roast pine nuts in a frying pan without fat. Remove and chop coarsely. Mix herbs, pine nuts and paradeis pulp.

Spread herb mixture evenly on each cutlet. Fold the cutlets. Press edges together with a messer.

Beat Parmesan, breadcrumbs and eggs. Rest for approx. 10 min.

For the tomato vegetables, peel tomatoes, cut into quarters and remove seeds. Clean the spring onions, rinse and cut into rings. Sauté spring onions in hot oil. Add tomatoes, steam for about 5 minutes. Season with salt and pepper. Rinse basil, dry, chop if desired, fold in. Season to taste.

Turn stuffed cutlets in flour to the other side. Tap off excess flour. Then pull through the egg-parmesan mixture. Drain and fry in hot fat for about 5 minutes on each side. Drain on kitchen roll.

Serve with ribbon noodles

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