Turkey Breast Fillet with Spaetzle and Tomato

5 from 5 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 884 kcal


the spaetzle

  • 2 teaspoon Spice mixture
  • 5 tablespoon Walnut oil
  • 5 Rods Spring onions fresh
  • 200 g Cocktail tomatoes
  • 1 teaspoon Fresh oregano plucked
  • 500 g Pasta (general) Spaetzle from the cooling
  • 50 g Butter
  • 50 g Salt


  • 50 g Coarse pepper


  • Cut the turkey breast fillets into finger-thick slices and rub in vigorously with walnut oil and spice mixture (from my KB) under the link >>>>> Indian-African spice mixture >>>>>. Brush a pan / plate with walnut oil and fry the fillet slices in it. 1 minute from each side. In the meantime, take the spaetzle out of the package and fry it in a pan with butter until golden.
  • Cut the leek onions into rings. The dark green a little bigger. Add to the poultry. Rinse the cocktail tomatoes under running water and also add to the poultry. Mix well and season with oregano. Now let cook for a maximum of 3-5 minutes. The tomatoes should be hot but not burst.
  • Salt the cooked spaetzle and place on a plate. Then the cooked poultry and spring onions. On top they put the cocktail tomatoes. A little coarse pepper rounds off the dish perfectly. If you like, you can serve a fresh summer salad with the dish.
  • The cocktail tomatoes give the dish a wonderful freshness and also replace a sauce with their very fine pulp and fruit juice.


    Serving: 100gCalories: 884kcalFat: 100g
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    Written by John Myers

    Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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