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Turkey piccata with roasted tomatoes
45 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 420
  • Fat about 18g
  • Carbohydrates about 20g
  • Protein about 39g
This is needed
This is needed for 4 people
Roasted tomatoes
  • 1 shallot
  • 1 tbsp thyme
  • 1 tbsp marjoram
  • 4 tbsp breadcrumbs
  • 1 tbsp butter
  • 1 garlic clove
  • 4 beefsteak tomatoes
  • 0.25 tsp salt
  • a little pepper
Turkey piccata
  • 50 g tangy Emmental
  • 2 egg
  • 3 tbsp white flour
  • a little cayenne pepper
  • a little nutmeg
  • 2 pinches salt
  • 0.75 tsp salt
  • 4 turkey schnitzel
  • 12 sage leaves
  • 1 tbsp oil
  • 1 tbsp butter
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And that's how it's done
And that's how it's done
Roasted tomatoes
Finely chop the shallot, thyme and marjoram.
Melt the butter in a non-stick frying pan, add the breadcrumbs and toast until light brown, stirring. Remove the pan from the heat.
Stir in the shallot and herbs, add the pressed garlic, season.
Cut the tomatoes in half and place cut-side down on a baking tray lined with baking paper. Make small diagonal cuts in the curve of each tomato (do not cut all the way through).
Mix the salt and pepper and season the outside and incisions of the tomatoes. Stuff the breadcrumb mix into the incisions. Wipe out the pan and set aside. Gratinate for approx. 20 mins. in the centre of an oven preheated to 200°C.
Turkey piccata
Finely grate the cheese. Empty the flour into a shallow bowl. Beat the eggs in a deep bowl, mix in the cheese and season.
Cut the turkey schnitzel crosswise into thirds, season with salt. Toss the meat in the flour and shake off the excess. Top each piece of meat with 1 sage leaf.
Coat the pieces of meat in the egg and cheese mixture. Heat the oil and butter in the pan, reduce the heat.
Fry the piccata in batches over a medium heat for approx. 1½-2½ mins. on each side depending on thickness, keep warm. Serve with the roasted tomatoes.

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