Turkey piccata with macaroni in white tomato cream

Ingredients for 4 servings:

• 600 g tomatoes, fully ripe
• 150 ml chicken stock
• 2 tbsp olive oil
• salt and pepper
• 3 sprig(s) thyme or 1 tsp dried
• 3 tbsp white wine, dry
• 400 g turkey breast
• 3 eggs
• 100 g Parmesan
• 2 tbsp cream, whipped
• 1 tbsp chives
• 2 shallots or 1/2 onion
• 1 garlic clove(s)
• 2 tbsp olive oil
• 200 g cream
• 50 g butter, ice-cold
• 50 g tomatoes, dried, preserved in oil
• 200 g pasta (macaroni)
• 50 g flour
• Clarified butter or oil for frying
• 1 tbsp crème fraîche
• 1 tbsp basil, chopped
• possibly basil for garnish
• possibly balsamic vinegar – crema for decoration

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Wash the ripe tomatoes, quarter them, and finely puree them with the chicken stock, 2 tablespoons of olive oil, salt, and pepper. Bring to a boil in a saucepan with 3 tablespoons of dry white wine and, if available, 3 sprigs of thyme or 1 teaspoon of dried thyme. Line a sieve with a clean cloth (or with a double-folded paper towel) and hang it over a saucepan. Pour the tomato puree into the sieve, let the clear tomato juice drain into the pan, and set aside. Peel 2 shallots or half an onion and 1 clove of garlic, finely dice, and sauté in 2 tablespoons of olive oil until translucent. Pour in the reserved tomato juice and reduce slightly. Then pour in 200g of cream and reduce the sauce by one-third. Wash the turkey breast, pat dry, and cut into 8 thin slices. Whisk 3 eggs and 100g of Parmesan cheese. Mix with 2 tablespoons of whipped cream (if you’re in a hurry, you can also simply mix in 2 tablespoons of liquid cream) and 1-2 tablespoons of chives. Cook 200g of macaroni in plenty of boiling salted water according to the package instructions until al dente. Mix 50g of ice-cold, diced butter into the tomato and cream sauce. Pat 50g of sun-dried tomatoes in oil, cut into small cubes, and add to the sauce. Finally, refine with 1 tablespoon of crème fraîche and 1 tablespoon of chopped basil. Keep the sauce warm in a covered pan. Heat clarified butter or oil in a large frying pan, coat the schnitzels in 50g of flour, then dip them in the egg and Parmesan mixture and fry for 2 minutes on each side. Drain on kitchen paper and keep warm. Drain the pasta and mix with the sauce. Arrange the pasta in the center of a large plate, place the turkey cutlets decoratively on top, garnish with basil leaves and, if using, a few drops of balsamic vinegar.