John Myers
Ingredients for 4 servings:
- 12 small turkey schnitzels (50 g each)
- Salt
- Pepper, mixed or black, from the mill
- 2 m.-sized eggs
- 80 g Parmesan, freshly grated
- 100 g breadcrumbs
- 50 g flour
- 700 g carrot(s)
- 2 tbsp peanut oil
- Chili flakes, approx. 1 to 2 tsp
- Curry powder, approx. 2 to 3 tsp
- Garam Masala, about 1 to 2 pinch(s)
- 1 tbsp brown sugar
- 400 ml coconut milk
- 100 ml vegetable stock
- 100g ghee
- 100 g cashew nuts
- some coriander, fresh or flat parsley for garnishing
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Rinse the turkey cutlets, pat dry, and season on both sides with a little salt and a few turns of freshly ground black or mixed pepper. Beat the eggs. Mix the Parmesan cheese with the breadcrumbs. Coat the seasoned turkey cutlets first in the flour, then in the beaten eggs, and finally in the Parmesan and breadcrumb mixture, lightly pressing the coating in. Trim, peel, and wash the carrots, then slice them diagonally. Heat the peanut oil in a saucepan and sauté the carrot slices. Then add the chili flakes, curry powder, and garam masala and sauté lightly. Then add the brown sugar and let it caramelize. Deglaze with the coconut milk and vegetable stock, bring to a boil, and then simmer over low heat for about three minutes. Season to taste with a little salt and a few turns of freshly ground black or mixed pepper. Heat the ghee in a large pan and fry the breaded turkey cutlets in batches, turning occasionally, until golden brown. Remove from the pan, drain on kitchen paper, and keep warm. Roughly chop the cashews and roast them in a nonstick pan without adding any fat until golden brown. Divide the carrots among plates, arrange the Parmesan mini turkey cutlets on top, and garnish with some fresh cilantro or flat-leaf parsley. Serve with basmati rice.
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