Stuffed turkey schnitzel with curry rice

Ingredients for 4 servings:

• 200 g yogurt
• salt and pepper
• 400 g leaf spinach, frozen
• 1 onion(s)
• 1 tsp oil
• 7 tbsp oil
• 100 g double cream cheese
• 4 turkey schnitzels, approx. 170 g each
• 250 ml chicken broth
• 250 g long grain rice, approx. 1 1/2 cups
• 300 g carrot(s)
• 1 bunch of spring onions
• 1 chili pepper(s)
• 1 tbsp curry powder
• ½ tsp turmeric

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Season the yogurt with salt and pepper, then chill. Defrost the spinach and squeeze some of the excess liquid out. Peel and dice the onion. Heat 1 teaspoon of oil in a pan. Sauté the diced onion until translucent, then add to the spinach along with the cream cheese. Season with salt and pepper, and set aside. Wash the meat, pat dry, and season with salt and pepper on both sides. Place some spinach on each piece of meat. Fold the meat over the spinach and secure with a toothpick. Heat 2 tablespoons of oil in a large pan. Sear the meat vigorously for 2 to 3 minutes on each side. Deglaze with 200 ml of stock, cover, and simmer for about 10 minutes. Cook the rice in salted water according to the package instructions. Make sure it stays nice and fluffy and doesn’t become mushy. Peel and grate the carrots. Trim and wash the spring onions, shake dry, and cut into rings. Trim and wash the chili pepper, cut into rings, and remove the seeds. Heat 5 tablespoons of oil in a large nonstick pan or wok. Sauté the carrots vigorously. Add the rice and sauté for about 8 minutes, stirring occasionally. After about 4 minutes, stir in the chili, curry, and turmeric. Deglaze with the remaining stock. Stir in the spring onions and season with salt and pepper. Serve the spinach and turkey schnitzel with curry rice and yogurt dip.