Italian asparagus pan with Parma turkey schnitzel and vegetable salad
- 750 g white asparagus
- 500
g green asparagus - 250 g Cherry tomatoes
- 1 Bund Basil
- 4 thin turkey schnitzel (approx. 150 g each)
- 8 slices Parma ham
- pepper, salt, Sugar
- 8 dried Tomatoes (in oil)
- 3 tbsp pine nuts
- 5 tbsp olive oil
- 1 EL Butter
- 500 g fresh potato noodles (cooling shelf)
- 2–3 EL lemon juice
- 30 g Parmesan (piece)
- 1 large freezer bag
- wooden skewers
105 minutes
simple
- 1.
- Wash the asparagus and cut off the woody ends. Peel the white asparagus. Cut the entire asparagus crosswise, and also halve the thick stalks lengthways. Wash tomatoes, cut in half. Wash the basil, shake dry, pull off the leaves.
- 2.
- Put 16 large leaves aside, finely chop the rest.
- 3.
- Wash the schnitzel, pat dry. Place in the freezer bag and pat thinner with a plating iron or saucepan. Halve all schnitzel crosswise. First place 1 basil leaf, then 1 schnitzel on each slice of ham.
- 4.
- Season with pepper. Place 2 basil leaves and 1 dried tomato on each schnitzel. Fold the schnitzel together with the ham. Secure with skewers. Preheat the oven (electric stove: 175 ° C / convection: 150 ° C / gas: see
- 5.
- manufacturer).
- 6.
- Toast the pine nuts in a large pan until golden brown, remove. Heat 3 tablespoons of oil in the pan. Fry the schnitzel in it on each side for about 2 minutes. Place in an ovenproof dish. Fry in a hot oven for 5–7 minutes, then keep warm.
- 7.
- Fry the asparagus in the schnitzel pan in the hot frying fat in 3 portions, each about 5 minutes while turning. Meanwhile, heat 2 tablespoons of oil and butter in a second pan. Fry the potato noodles in it, turning, for 5–10 minutes until golden brown.
- 8.
- Briefly fry tomatoes with the last portion of asparagus. Add the remaining asparagus, pine nuts and the rest of the basil. Season with lemon juice, salt, pepper and sugar. Serve everything. Grate the parmesan.
1 person approx.:
- 700 kcal
- 54 g protein
- 31 g fat
- 46 g carbohydrates
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