Turkey schnitzel Italia with classic tomato and mozzarella salad

Ingredients for 1 servings:

• 200 g tomato(s), pasteurized
• 50 ml cream
• 1 cup rice or spiral noodles
• onion(s)
• olive oil
• Balsamic vinegar
• Thyme, basil, oregano, marjoram
• Tomato(s), fresh, for the salad
• Mozzarella, pickled, for the salad
• salt and pepper
• Wine, red
• Parmesan
• 1 turkey schnitzel

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Single – Cooking

First, heat a slightly smaller pan thoroughly, then add olive oil and let it get really hot. Slice the onion into rings and sauté briefly, then sear the schnitzel on each side. Season the schnitzel with plenty of thyme and pepper during the brief frying process. Now deglaze the schnitzel with the (pasteurized) canned tomatoes and add the cream. Season the resulting sauce with other Italian spices; I recommend a little marjoram and oregano, and of course basil (preferably fresh). Turn the schnitzel several times and lightly scrape off the previously soaked thyme and add it to the sauce. The schnitzel should now have a smooth surface again. At the same time, prepare the classic tomato and mozzarella salad. Simply slice the fresh tomatoes and cheese and arrange them alternately on a platter. Add a few tablespoons of balsamic vinegar and olive oil, season with a little pepper and salt, and garnish with fresh basil. Don’t forget to serve the rice. It should have a bit of a bite, so feel free to cook it for a little less time than the package says. If you don’t like rice, I recommend using classic spiral pasta. Spaghetti or long pasta aren’t really suitable. Now the schnitzel should bathe in the sauce for a few minutes. Wait until the herbs are well infused and the schnitzel has turned a juicy white color all over. I recommend cooking for 15-20 minutes. Finally, deglaze the sauce with a good splash of balsamic vinegar and red wine. This gives it a final kick and a bit of acidity, which comes out really well afterwards. For the finishing touch, sprinkle the schnitzel on both sides with freshly grated Parmesan cheese.