John Myers
Turkey Schnitzel with Spinach and Curry Cream
The perfect turkey schnitzel with spinach and curry cream recipe with a picture and simple step-by-step instructions.
- 100 g Rice
- Salt pepper
- 400 g Fresh spinach, or frozen leaf spinach
- 0,5 Chilli pepper
- 2 Turkey schnitzel
- 1 tsp Desiccated coconut
- 1 tbsp Oil
- 2 tsp Curry
- 100 ml Whole milk yogurt
- Put rice in boiling salted water and cook covered for about 20 minutes.
- Wash the spinach thoroughly. Clean and core the chilli pepper and cut into small pieces.
- Wash the meat, pat dry. Roast the desiccated coconut in a pan until golden yellow. Heat the oil in a pan and fry the turkey escalope for about 3 minutes on each side. Season with salt, pepper and curry. Keep warm.
- Put the spinach in the pan and let it collapse. Add the chilli, desiccated coconut and curry, sauté briefly. Stir in yogurt, do not cook anymore !!!!!!!!. Serve with rice.
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