🍽️ Crispy Turkey Mini Schnitzels with Couscous

Name: Crispy Turkey Mini Schnitzels with Couscous
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g small turkey schnitzels (10 small turkey schnitzels); 60 g rapeseed oil (6 tbsp); 2 tsp medium-hot mustard; 2 tsp tomato paste; 1 tsp dried pizza herbs; salt; pepper; 800 g peeled tomatoes (can; net weight); 500 g couscous; 30 g butter (2 tbsp)

334 kcal · 30 min · 4 servings

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Ingredients

800 g small turkey schnitzels (10 small turkey schnitzels)
60 g rapeseed oil (6 tbsp)
2 tsp medium-hot mustard
2 tsp tomato paste
1 tsp dried pizza herbs
salt
pepper
800 g peeled tomatoes (can; net weight)
500 g couscous
30 g butter (2 tbsp)

Instructions

1. Rinse the turkey cutlets under cold water.
2. Then pat the meat pieces completely dry with kitchen paper.
3. Place one cutlet on a large piece of cling film.
4. Cover the meat with a second piece of cling film.
5. Gently pound the meat flat using a meat mallet or a heavy pot bottom.
6. Remove the top layer of cling film.
7. Cut each cutlet into three equal parts.
8. Place the 30 resulting mini schnitzels into a rectangular baking dish.
9. Whisk oil, mustard, tomato paste, and pizza herbs together in a small bowl to form a smooth paste.
10. Season the paste with salt and pepper.
11. Pour the seasoning paste over the mini schnitzels.
12. Turn the meat pieces until they are completely coated with the paste.
13. Cover the dish.
14. Let the marinade infuse in the refrigerator for at least one hour.
15. Open the can of tomatoes.
16. Roughly chop the tomatoes with a knife directly in the can.
17. Transfer the tomatoes along with their liquid to a deep baking sheet or a roasting pan.
18. Lightly season the tomatoes with salt and pepper.
19. Distribute the marinated mini schnitzels evenly over the tomatoes.
20. Preheat the oven with the grill function.
21. Brown the schnitzels under the grill for about 6 to 7 minutes.
22. Remove the tray from the oven briefly.
23. Turn all mini schnitzels to the other side.
24. Grill the meat pieces for another 5 to 6 minutes.
25. Add couscous, 1½ teaspoons of salt, and butter to a pre-warmed large bowl.
26. Bring 900 milliliters of water to a boil.
27. Pour the boiling water directly over the couscous.
28. Stir the mixture briefly.
29. Cover the bowl.
30. Let the couscous swell for about 6 minutes.
31. Fluff the couscous well with a fork.
32. Serve the mini schnitzels together with the couscous and tomato sauce.

Nutrition per serving

kcal: 334
Protein: 24 g · Fett/Fat: 9 g · Carbs: 36 g