John Myers
Turkey Escalope Tomato Pan
The perfect turkey escalope tomato pan recipe with a picture and simple step-by-step instructions.
- 200 g Whole wheat pasta (here: spirals from Birkel)
- 1 tsp Salt
- 250 g Turkey breast fillet
- 500 g Fresh tomatoes (here: from our own garden)
- 2 Garlic cloves
- 1 Red chilli pepper
- 1 piece Ginger approx. 10 g
- 3 tbsp 2 – 3 tbsp Olivenöl
- Salt
- Pepper
- 1 tbsp Italian herbs
- Basil leaves for garnish
- Cook whole wheat pasta in salted water (1 teaspoon) according to the instructions on the package until al dente and drain. Wash tomatoes, remove stalks and dice. Peel and finely dice the garlic cloves. Clean, wash and finely dice the chilli pepper. Peel and finely dice the ginger. Halve the turkey breast fillets and divide crossways into 6 thin schnitzels. Pepper and salt vigorously on both sides, fry vigorously on both sides in olive oil and remove. Fry the garlic clove cubes, chilli pepper cubes and ginger cubes in the pan, add the turkey breast schnitzel and sauté / toss briefly. Add the diced tomatoes and pasta and cook / pan-fry for about 5 minutes. Season with salt, pepper and Italian herbs (1 tbsp) and serve garnished with basil.
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