Turkey Piccata

Ingredients for 4 servings:

• 4 turkey schnitzels
• 75 g flour
• 2 eggs
• 50 g Parmesan, freshly grated
• 100 ml milk
• 500 g beefsteak tomatoes
• 250 g mushrooms
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp olive oil
• 1 tbsp tomato paste
• ⅛ liter vegetable broth
• 2 tbsp clarified butter
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Season the schnitzel with salt and pepper and coat in 2 tablespoons of flour. Whisk the eggs, Parmesan cheese, remaining flour, milk, salt, and pepper into a batter. Blanch the tomatoes, peel, deseed, and dice them. Clean and grate the mushrooms and finely slice them. Peel and finely dice the onion and garlic clove. Heat the oil, fry the onion, garlic, and mushrooms for 2-3 minutes. Stir in the tomato paste and tomatoes, pour in the stock, and simmer for about 10 minutes. Season with salt and pepper. Meanwhile, heat the clarified butter in a non-stick pan. Dip the schnitzel in the batter and fry over medium heat for about 5 minutes on each side. Serve the schnitzel with the mushroom and tomato sauce. Serve with tagliatelle and a fresh white wine. I also like to season the batter with a little fresh thyme.