Turkey piccata with salsa verde and tomatoarugula salad Recipe

Recipe Ingredients for Turkey piccata with salsa verde and tomatoarugula salad

Amount

	400 grams
3 pc
150 grams
some
1 / 2 St
2 tbsp
2 tbsp
1 bunch
1 / 2 bunch
1 small
2 pcs
3 tsp
100 ml
120 grams
4 large
1 / 2 St
some
1 pinch
2 tbsp
2 tsp
1 pc
some
	Ingredient
Turkey minute steaks
Eggs
freshly grated Parmesan cheese
Salt and pepper
Organic Lemon (peel them)
Breadcrumbs
White wine vinegar
parsley
Basil
Garlic
Anchovy fillets
Capers from the jar
Olive oil
Arugula
ripe beefsteak tomatoes
red onion
Sea salt + salt and pepper
Sugar
Olive oil
Balsamic vinegar
Handful of basil leaves
black pepper

Turkey piccata with salsa verde and tomatoarugula salad Recipe Directions

Instructions">

Mix bread crumbs and vinegar. Wash parsley and basil leaves and pluck. Ingredients in a blender grind and let stand 30 minutes.

Wash arugula and free of thick stems. Wash the tomatoes into eighths and remove stalk. Peel onion and cut into fine half rings. Olive oil, vinegar, pinch of salt and sugar mix. Tomatoes, onions, arugula and basil leaves with vinaigrette, season generously with black pepper.

Beat eggs, mix with cheese and season with salt, pepper and lemon peel. Turkey steaks with salt and pepper, pass through egg-cheese mixture and fry on each side 2 minutes over medium heat.

Salad on a plate give half, cause each one piccata and Salsa Verde distribute it.

A recipe from TV celebrity chef Martin Baudrexel, among others known from the series The professional chefs.

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