Turkey schnitzel Bolognese style

Ingredients for 4 servings:

• 4 turkey schnitzels, 125 g each
• Salt
• Flour
• 1 egg(s)
• 3 tbsp breadcrumbs
• 3 tbsp butter
• 1 small onion(s)
• 4 m.-sized tomatoes
• some rosemary needles
• 4 slice(s) ham, raw, thin
• 4 slice(s) cheese (Swiss cheese)
• Pepper, black from the mill
• possibly red wine

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Petti di tacchino alla bolognese

Lightly flatten the turkey cutlets, rub with salt, and coat in flour. Beat the egg thoroughly with a fork in a deep plate. Place the breadcrumbs on a second plate. Heat 2 tablespoons of butter in a large, lidded pan with a heatproof handle. Coat the turkey cutlets first in the egg, then in the breadcrumbs. Fry the cutlets in the butter on both sides over a moderate heat until golden brown. Meanwhile, finely dice the peeled onion, blanch the tomatoes, peel them, and cut them into pieces. Heat the remaining butter in a second pan and fry the diced onion until translucent. Add the tomato pieces and rosemary sprigs and simmer until a thick tomato sauce forms. If desired, add a splash of red wine. Place 1 slice of ham and 1 slice of cheese on each of the finished turkey cutlets. Cover the pan and let the cheese melt over low heat, or place the schnitzels briefly on the middle rack of a preheated oven at 200°C and let the cheese melt – but don’t let it brown. Season the tomato sauce with salt and pepper to taste and spoon a spoonful on top of or next to the schnitzel.