Turkey piccata with light tomato sauce

Ingredients for 4 servings:

• 400 g pasta
• 600 g tomatoes
• 300 ml chicken stock
• 100 ml white wine
• 300 g Parmesan
• 8 turkey breast fillets
• 4 eggs
• 2 shallots
• 200 ml whipped cream
• 60 g dried tomatoes
• 1 bunch of thyme
• 1 bunch of dill
• 2 tbsp oil
• 1 clove(s) garlic
• 15 g butter
• 10 basil leaves
• salt and pepper
• Flour

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 40 minutes

Purée the fresh tomatoes with 80 ml of white wine in a blender and pour into a saucepan. Bring to a boil with the chicken stock, salt, pepper, and thyme. Then pour through a cheesecloth into another saucepan and collect the clear tomato juice. Let it drain for approx. 1-2 hours. Finely chop the dill and grate the Parmesan cheese, whisk with the eggs and 3 tablespoons of cream. Finely dice the shallots and garlic and sauté in the butter. Top up with the clear tomato juice and season with salt. Roughly dice the sun-dried tomatoes and add them along with the heavy cream, and reduce the liquid by 1/3. Season to taste and add more salt if necessary. Cut the basil into strips and add just before serving. Cook the pasta according to the package instructions and refresh. Drizzle with oil and set aside. Season the turkey fillets with salt and pepper and drizzle with the remaining white wine. Melt the clarified butter in a pan, but do not allow it to get too hot. First coat the turkey cutlets in the flour, then dip them in the egg and cheese coating. Fry in the clarified butter over low heat for 6-8 minutes per side. Remove from the pan and drain on kitchen paper. Can be kept warm in the oven at 100°C (212°F) top/bottom heat. Serve everything together.