Chili Turkey Escalope on Arugula

Garlic paste: remove the skin from the cloves of a garlic bulb, cut into coarse pieces, place in a blender jar shape, add a squeeze of juice from a lemon (so the garlic doesn’t turn brown) and pour on olive oil until the garlic pieces are just covered flat. Grind the whole thing into a fine paste. The paste will keep in a jam jar in the refrigerator for a good 2 months and is excellent for seasoning in doses.

First brush off the mushrooms (do not rinse), then remove the stem and cut into narrow slices. Rinse the tomatoes and cut into narrow slices as well. Spread both out on a platter. Peel and finely dice the shallot and sprinkle over the tomatoes and mushrooms. Clean the arugula, rinse, shake dry and chop coarsely.

Rinse the cutlets, rub dry, season with salt and pepper.

Heat 1 tbsp olive oil in a frying pan and sear the cutlets on both sides for 2-3 minutes.

Reduce the temperature, add the garlic paste and the chopped chili and turn the cutlets in it a few times on the other side. Remove meat from frying pan and keep warm in aluminum foil.

Deglaze the pan with Aceto balsamic vinegar and clear soup, reduce and season with salt and pepper. Cool and stir through with 2 tbsp olive oil.

Drizzle half of the sauce over the tomatoes/ mushrooms, mix the other half with the arugula. Meat diag

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