Turkey schnitzel with paprika salsa

Ingredients for 2 servings:

• 2 turkey schnitzels
• 50 g corn, from the can
• 2 bell peppers, red
• 10 cherry tomatoes
• 4 mushrooms
• 2 onions
• 2 tsp tomato paste
• 1 sprig(s) rosemary
• 2 stalks of parsley
• 2 tbsp butter
• some salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Drain the corn and let it drain. Clean and deseed the peppers and cut into strips. Halve the tomatoes. Clean and slice the mushrooms. Peel the onions and cut into strips. Melt 1 tablespoon of butter in a large pan. Fry the onions. Add the tomato paste, peppers, and mushrooms, and fry everything for about 5 minutes. Add 2 tablespoons of water, the parsley, and rosemary in one piece, bring everything to a boil, and simmer gently for another 5 minutes. Then add the corn and tomatoes and simmer gently for just one more minute. Season with pepper and salt, and remove the parsley and rosemary. In another pan, fry the turkey cutlets in a little butter on each side for about 1 minute, then cook over low heat until just cooked through. Arrange the turkey cutlets on plates with the paprika sauce and serve immediately. French fries go very well with them.