Turkey schnitzel Toscana

Ingredients for 4 servings:

• 4 turkey schnitzels, approx. 125 g each
• 250g mozzarella
• 300 g mushrooms
• 4 tomatoes
• 3 tbsp rapeseed oil
• 500 g tomatoes, pureed
• e.g. basil, fresh
• 1 garlic clove(s), crushed
• Salt and pepper from the mill

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Wash the turkey schnitzels, pat dry, and season with salt and pepper. Slice the mozzarella. Trim and slice the mushrooms and tomatoes. Heat the rapeseed oil in a pan and fry the schnitzels vigorously on both sides. Then briefly sauté the mushrooms in the fat. Heat the passata in a saucepan and season with salt, pepper, basil, and the crushed garlic. Pour the sauce into an ovenproof dish and add the schnitzels. Top with the tomatoes and mushroom slices, then arrange the mozzarella slices on top. Bake in a preheated oven at 225°C (top/bottom heat) until the cheese melts slightly. Garnish with basil leaves and serve.