Turkey steak with spicy apricot sauce

Ingredients for 2 servings:

• 10 small carrots with greens
• 3 small onions
• 40 g butter (diet butter)
• 1 tsp flour
• 100 ml white wine
• 1 tsp curry powder
• ½ tsp sambal oelek
• 1 tbsp soy sauce
• 2 tbsp jam (diet – apricot)
• 2 turkey schnitzels, approx. 120 g each
• 1 egg(s)
• 2 slices of cheese
• 2 tbsp parsley, chopped
• salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Clean the carrots, leaving a piece of the green parts. Remove any sand between the green parts and the carrots with a small knife or rinse. Cook in salted water for about 10 minutes until al dente. For the sauce, peel and finely dice the onions. Sauté in 20g of diet butter until translucent and dust with flour. Stir well. Once the flour has browned, deglaze with white wine. Season with curry powder, sambal oelek, and soy sauce. Cook for 5 minutes, then stir in the fruit spread. Flatten the turkey schnitzel and season with salt and pepper. Beat the egg and coat the schnitzel in the remaining melted diet butter. Fry in a non-stick pan in the remaining melted diet butter until golden brown. Transfer to an ovenproof dish, place cheese slices on top, and briefly grill under a preheated grill at 250°C. Arrange on two plates. Pour the sauce all around, place the carrots next to it, sprinkle with parsley, and serve. Brown rice goes perfectly with this.