- a little pepper
- 1 shallot, finely chopped
- 0.75 tsp. salt
- 1 tbsp. butter
- 1 clove of garlic, pressed
- 2 eggs
- 4 tbsp. breadcrumbs
- 1 tbsp. olive oil to fry
- a little nutmeg
- a little cayenne pepper
- 1 tbsp. thyme, finely chopped
- 3 tbsp. white flour
- 1 tbsp. marjoram, finely chopped
- 4 tomatoes, cut in half
- 50 g strongly flavoured Emmentaler, finely grated
- 4 turkey cutlets (approx. 120 g each), cut across into thirds
- 12 sage leaves
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 shallots, garlic and herbs, season. Place the tomatoes with their cut surface downwards on an oven tray lined with baking paper. Make small diagonal cuts (do not cut all the way through) in the curve of each tomato. Mix the salt and pepper and season the outside and incisions of the tomatoes. Divide the breadcrumb mix among the incisions. Wipe out the pan and set aside.
Gratinate for approx. 20 mins. in the centre of an oven preheated to 200°C.
Empty the flour onto a plate. Beat the eggs in a deep bowl, mix in the cheese and season. Season the meat pieces with salt, toss them in the flour and then shake off the excess. Place 1 sage leaf on each piece of meat and coat with the egg & cheese mix. Heat the oil and butter in the set aside 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 oven-roasted tomatoes.
- Vegetable Dishes
- 1h 5 Preparation/cooking time: ca. 45m + Gratinate: ca. 20m
- Servings For 4 people
- Nutrition 379 Kcal