for 4 person

Roasted tomatoes

1	shallot
1 tbsp	thyme
1 tbsp	marjoram

1 tbsp	butter
4 tbsp	breadcrumbs

1	garlic clove

4	ProSpecieRara gezahnte Tomaten

¼ 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 pinch	salt

4	turkey schnitzel
¾ tsp	salt
12	sage leaf

1 tbsp	oil
1 tbsp	butter

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.

Show complete recipe