John Myers
Contents
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Ingredients
- 3 Turkey schnitzel
- 50 g Serrano ham - I had bacon for breakfast
- Sheep cheese - patros with herbs
- 3 Tomatoes dried out of the jar
- Salt
- Black pepper from the mill
- Mustard
- Olive oil
Paprika Tomato Sauce
- 3 Paprika - red, green, yellow
- Chilli (cayenne pepper)
- 1 can Tomatoes cut into pieces
- 1 small Onion
- 2 Garlic cloves chopped
- Basil
- Oregano
- Finely chopped parsley
Instructions
- Flatten turkey escalope between two plastic wrap, season with salt, pepper and coat with mustard and top with ham or bacon. Cut the tomato pieces into small pieces, cut the patros into pieces and cover the schnitzel with a few basil leaves. Roll up the schnitzel and secure with a toothpick or roulade holder.
- Let the olive oil get hot in a pan, fry the roulades briefly and set aside. In the meantime, prepare the pepper and tomato sauce.
Paprika Tomato Sauce
- For the sauce, peel the onion and cut into small cubes. Halve, core and wash the peppers and also cut into cubes.
- Fry the onion in the oil from the turkey escalope and pour the canned tomatoes on top, add some soup if necessary, peel and chop the garlic and add to the tomato sauce. Add the roulades and simmer on a low flame for about 20 minutes. Finally, season with oregano, fresh basil and parsley with salt and cayenne pepper. Basil, parsley and oregano
- Serve with rice.
Nutrition
Serving: 100gCalories: 14kcalCarbohydrates: 2.5gProtein: 0.6gFat: 0.1g
