Turkey Piccata with Roasted Tomatoes

1hr 05m
Preparation/cooking time: ca. 45m + Gratinate: ca. 20m

For 4 people

Nutritional Information

Contains 420 Kcal, 39g Protein, 20g Carbohydrates, 18g Fat


  • 1 tbsp. butter
  • 4 tbsp. breadcrumbs
  • 1 shallot, finely chopped
  • 1 tbsp. thyme, finely chopped
  • 1 clove of garlic, pressed
  • 1 tbsp. marjoram, finely chopped
  • 0.75 tsp. salt
  • a little pepper
  • 3 tbsp. white flour
  • 4 tomatoes, cut in half
  • 2 eggs
  • 50 g strongly flavoured Emmentaler, finely grated
  • 1 tbsp. olive oil to fry
  • a little cayenne pepper
  • a little nutmeg
  • 4 turkey cutlets (approx. 120 g each), cut across into thirds
  • 12 sage leaves

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  • Melt the butter in a non-stick frying pan, add the breadcrumbs and toast until light brown, stirring. Remove the pan from the heat, stir in the shallots, garlic and herbs, season. Place the tomatoes with their cut surface downwards on an oven tray lined with baking paper. Make small diagonal cuts (do not cut all the way through) in the curve of each tomato. Mix the salt and pepper and season the outside and incisions of the tomatoes. Divide the breadcrumb mix among the incisions. Wipe out the pan and set aside.
  • Gratinate for approx. 20 mins. in the centre of an oven preheated to 200°C.
  • Empty the flour onto a plate. Beat the eggs in a deep bowl, mix in the cheese and season. Season the meat pieces with salt, toss them in the flour and then shake off the excess. Place 1 sage leaf on each piece of meat and coat with the egg & cheese mix. Heat the oil and butter in the set aside pan, reduce the heat. Fry the piccata in batches over a medium heat for approx. 1½–2½ mins. on each side depending on thickness, keep warm. Serve with the oven-roasted tomatoes.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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