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🍽️ Crispy Turkey Schnitzel with Creamy Tomato Sauce and Spaghetti

946 kcal · 30 min · 4 servings

Ingredients

• 600 g Tomatoes
• 1 Shallot
• 1 Clove of garlic
• 1 tbsp Olive oil
• 1 tbsp Tomato paste
• 150 ml Vegetable broth
• 2 tsp freshly chopped thyme leaves
• 8 small Turkey schnitzel (à approx. 80 g)
• Salt
• Pepper (from the mill)
• 2 Eggs
• 60 g grated Parmesan
• 2 tbsp Olive oil
• 2 tsp Butter
• 350 g Spaghetti

Instructions

1. 1. Pour boiling water over the tomatoes for a few seconds.
2. 2. Remove the tomatoes immediately and cool them down with cold water.
3. 3. Peel the skin off the tomatoes.
4. 4. Cut the tomatoes into quarters and remove the seeds.
5. 5. Dice the tomatoes finely.
6. 6. Peel the shallot and the garlic.
7. 7. Cut the shallot and garlic into very small cubes.
8. 8. Heat the olive oil in a large pan.
9. 9. Sauté the shallots and garlic in the hot oil.
10. 10. Stir the tomato paste into the onion mixture.
11. 11. Add the diced tomatoes.
12. 12. Pour the broth over the tomato mixture.
13. 13. Season the sauce with thyme, salt, and pepper.
14. 14. Let the sauce simmer on low heat for about 30 minutes.
15. 15. Pound the turkey schnitzels flat if necessary.
16. 16. Season the schnitzels with salt and pepper.
17. 17. Whisk the eggs in a shallow bowl.
18. 18. Dip the schnitzels first into the whisked eggs.
19. 19. Then coat the schnitzels in the grated Parmesan.
20. 20. Heat oil and butter in a frying pan.
21. 21. Fry the schnitzels on medium heat for 3 to 4 minutes on one side.
22. 22. Fry the schnitzels for another 3 to 4 minutes on the other side.
23. 23. Bring a pot of salted water to a boil.
24. 24. Cook the spaghetti in it until al dente.
25. 25. Place the spaghetti on the plates.
26. 26. Pour the tomato sauce over the spaghetti.
27. 27. Place the fried schnitzels alongside.
28. 28. Serve the dish with fresh head lettuce.

Nutrition per serving

• kcal: 946
• Protein: 117 g · Fett/Fat: 22 g · Carbs: 67 g