John Myers
Contents
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Ingredients
Warm tomato salad
- Salt
- Pepper from the grinder
- 4 Turkey schnitzel
- 125 g Mozzarella
- 4 Tomatoes
- 400 g Spaghetti
- 5 tbsp Basil pesto (see my cookbook)
- Salt
- 1 kg Tomatoes
- 2 Onions
- 2 Garlic cloves
- 2 tbsp Olive oil
- Salt
- Pepper from the grinder
Instructions
- Preheat the oven to 225 ° C. Wash turkey schnitzel and pat dry. Cut the mozzarella into thin slices. Wash tomatoes, roughly dice. Heat oil in a large pan. Fry the schnitzel in it for about 4 minutes on each side. Season with salt and pepper. Spread the mozzarella and tomatoes on top. Bake turkey schnitzel in the hot oven for about 5 minutes using the grill function. Take out, arrange and spread some pesto on the tomatoes.
- In the meantime, cook the spaghetti in plenty of boiling salted water according to the instructions on the packet. Drain the spaghetti (collecting some of the cooking water), drain and return to the saucepan. Mix with 3-4 tbsp pesto and 4-5 tbsp cooking water.
Tomato salad
- Wash tomatoes and cut in half. Peel, halve and cut the onions into strips. Peel the garlic and cut 1 clove into thin slices. Mix the tomatoes, onions and garlic slices with 2 tablespoons of oil, season with salt and pepper. Fry in a pan for about 5 minutes.
- Arrange pesto spaghetti with turkey schnitzel and tomato salad on plates.
Nutrition
Serving: 100gCalories: 174kcalCarbohydrates: 19gProtein: 5.2gFat: 8.6g
