Turkey Escalopes with Tomato and Mozzarella
- 2 sticks Leeks
- 200 grams button Mushroom
- 6 tomatoes
- 2 tablespoons olive oil
- 4 Turkey cutlets (each around 150 grams) (approximately 5 ounces)
- freshly ground peppers
- 150 grams Whipped cream
- 125 milliliters Broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 250 grams Mozzarella
- Basil (for garnish)
Trim the leeks, rinse and cut the white and light-green parts into thin strips.
Wipe the mushrooms with a damp cloth and slice thinly. Cut an "X" in the base of each tomato, blanch in boiling water, rinse, peel and cut into large chunks.
Heat the oil in a pan. Sauté the leeks and mushrooms over medium heat, stirring, for 8 - 10 minutes. Transfer 1/2 of the vegetables to a greased baking dish. Season the turkey cutlets and arrange over top. Spread the remaining vegetables and tomato pieces over the turkey. Mix together the cream, broth, thyme and rosemary, season with salt and pepper then pour over the tomatoes.
Slice the mozzarella and arrange over the tomatoes. Bake in a preheated oven at 180°C (approximately 350°F) for 30 minutes, until golden brown. Serve garnished with basil.