Ingredients for 4 people

  • 3 branches rosemary
  • 10 stems thyme
  • 5 stems sage
  • 8-9 tbsp olive oil
  • pepper
  • 4th Turkey schnitzel (approx. 150 g each)
  • 600 g red and yellow peppers
  • 2 Zucchini (approx. 200 g each)
  • 3 medium-sized onions
  • 5-6 Garlic cloves
  • 750 g medium sized potatoes
  • salt
  • 8th Party tomatoes (approx. 40 g each)
  • 15 g Clarified butter
  • oil

Preparation 90 minutes

Wash the rosemary, thyme and sage, shake dry. Remove the leaves and needles from 1 sprig of rosemary and half of the thyme. Pluck 5 leaves from the sage and cut into strips. Set aside the remaining herbs. Mix 2–3 tablespoons of oil, herbs and a little pepper. Wash the meat, pat dry and mix with the herb oil in a bowl. Cover and chill. Clean, wash and drain the peppers and zucchini. Quarter the paprika, cut the zucchini into approx. 2 cm thick slices. Peel the onions and garlic. Cut the onions into wedges, halve the garlic if necessary. Peel and wash the potatoes and cut in half lengthways.

Chop the rest of the rosemary and thyme into large pieces. Pluck the remaining sage leaves from the stems. Mix the vegetables, onions, garlic, herbs, except for a little thyme for garnish, 6 tablespoons of oil, a little salt and pepper in a large bowl. Put the vegetable mixture on the lightly oiled drip pan of the oven. Braise in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) for about 55 minutes. Turn 1–2 times in between. Wash and drain the tomatoes. Spread the tomatoes on the oven vegetables approx. 10 minutes before the end of the braising time and finish cooking. Drain the turkey schnitzel. Heat the clarified butter in a large pan, fry the schnitzel in it, turning, for about 5 minutes. Season with salt and pepper. Take the vegetables out of the oven, arrange with the meat on plates, garnish with the remaining thyme. Crème fraîche also tastes good.

Bon appetit!

 

By Anna 08/08/2022