Turkey schnitzel red – white

Ingredients for 2 servings:

• 2 tomatoes
• 1 ball of mozzarella
• 2 stalks of basil
• 1 sprig(s) of thyme
• 1 small onion(s)
• 200 g mushrooms
• 150g spaghetti
• 2 turkey schnitzels
• 2 tbsp olive oil
• 2 tbsp dry white wine
• 100 g cream
• oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

baked schnitzel

Wash and dry the tomatoes. Drain the mozzarella. Slice the tomatoes. Wash the basil and thyme, picking off the leaves. Peel the onion and finely dice. Clean the mushrooms and slice them thinly. Preheat the oven to 200°C. Cook the spaghetti in plenty of salted water until al dente. Rinse the turkey cutlets, pat dry, season with pepper, and fry in heated oil for about 3 minutes on each side. Season the cutlets with salt, top with tomato and mozzarella slices, and bake in the oven at 200°C. Sauté the onion in heated olive oil, add the mushrooms and thyme, and fry until browned. Deglaze with wine, stir in the cream, and season with salt and pepper. Mix the spaghetti with the mushrooms. Garnish the cutlets with basil and serve on top of the spaghetti.