Paprika cream schnitzel with bean bundles and rice

Ingredients for 6 servings:

• 3 bags of basmati rice
• 6 turkey schnitzels
• 1 liter of whipped cream
• 100 ml honey
• 2 cloves garlic
• 2 tbsp, heaped paprika powder
• 2 tsp pepper, green
• 300 g beans (princess beans)
• 6 slices of bacon
• 6 pinches of salt
• possibly Tabasco

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Turkey schnitzel in cream sauce with beans wrapped in bacon and basmati rice

Season the schnitzels with a little salt and green pepper and place them in a baking dish, ensuring they don’t overlap. Crush the garlic cloves and mix well with the cream, honey, and paprika in a mixing bowl. Season to taste with salt and pepper, adding a little Tabasco if desired. Pour the sauce over the schnitzels in the baking dish. Bake in the oven at 200°C (convection oven) for 30 minutes. Prepare the boil-in-the-bag basmati rice according to the package instructions. After 15 minutes, steam the beans until tender and heat a pan with oil. When the beans are ready, form 6 equal-sized bundles and wrap them in a strip of bacon. Briefly fry them until the bacon shrinks and crisps, but the beans don’t burn. Arrange everything on a plate. I always serve it with homemade ciabatta to dip into the sauce.