Bolognese schnitzel with pine nut crust

Ingredients for 2 servings:

• 2 turkey schnitzels
• 150 g mushrooms
• olive oil
• 150 g minced meat
• 200 ml tomato(s), pureed
• 100 ml sweet cream
• 100 ml white wine
• 1 onion(s)
• Salt
• Pepper, freshly ground
• rosemary
• Thyme
• 1 garlic clove(s)
• 50g baguette(s)
• ½ lemon(s), the juice
• 30 g pine nuts

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Crumble the baguette and mix with the pine nuts and lemon juice. Slice the mushrooms. Heat the olive oil in a pan and briefly sear the turkey cutlets on both sides. Season with salt and pepper. Place the cutlets in a greased baking dish. Peel the onion and dice it into small cubes. Add the garlic. Sauté the diced onion and garlic in the remaining drippings, then add the minced meat and mushrooms. Fry the minced meat until crumbly. Add the passata, wine, and cream, season with salt, pepper, thyme, and rosemary, and simmer for 10 minutes. Pour the sauce over the turkey cutlets and scatter the pine nut crumbs over them. Bake in the oven at 200°C for 30 minutes. Serve with any kind of pasta.