Turkey schnitzel with broccoli from the tray

Ingredients for 6 servings:

• 600 g turkey schnitzel
• 1 organic lemon(s)
• 100 ml olive oil
• 600 g broccoli
• 2 beefsteak tomatoes (approx. 400 g)
• 150g mozzarella
• 1 tbsp capers, chopped
• Salt and pepper, white

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

Cut the turkey cutlets into 3-4 thin slices each. Season with white pepper. Finely grate half of the lemon zest and mix with 5 tablespoons of olive oil. Brush the cutlets with the lemon oil. Cover and let it marinate in the refrigerator for 1-2 hours. Bring about 1 liter of salted water to a boil in a pot. Trim the broccoli. Separate the florets and peel the skin from the thick stems. Finely chop the stems. Blanch the broccoli for about 3 minutes. Refresh in cold water and drain well. Preheat the oven to 180°C (fan/convection oven), brush a deep baking tray with 3 tablespoons of oil. Arrange the cutlets on the tray and drizzle with the drained marinade. Arrange the broccoli between the slices. Cut the tomatoes into thick slices. Cut the mozzarella into thin slices. Top each tomato slice with a slice of mozzarella, season with a little salt and pepper, and arrange it on top of the cutlets. Cook in the hot oven for about 15 minutes. Whisk about 4 tablespoons of olive oil with 3-4 tablespoons of lemon juice until fluffy, season with salt and pepper, and stir in the chopped capers. Drizzle the sauce over the broccoli and the topped schnitzels and bake for about 10 minutes. Serve with fresh baguette. Ideal for large groups.