TURKEY PANZEROTTO
Monica Copetti
Menù Ingredients
15 g Formaggio Bruschetta...Mia - Bruschetta...Mia Cheese - 7020
5 g Pesto alla genovese - Genovese pesto sauce - C3H
5 g. Pesto alla genovese fresco (Fresh Genovese pesto) - WHP
60 g. Gransalsa di melanzane - Gransalsa sauce with eggplant - ZK1
70 g Salsa di melanzane - Eggplant sauce - C70K
300 g slices of turkey
50 g cooked ham
1 Egg
Salt
Spiced herbs
Take a slice of the turkey.
On one half add some Cheese for bruschetta, Aubergine sauce, Soleggiati, ham and a little Genovese pesto.
Fold in half and press the edges of the meat firmly.
Place the escalope in the beaten salted egg then into the Panverde make sure both sides are coated well.
Pan fry gently in a pan with some butter until golden
Arrange in a dish, decorating with fresh herbs.
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