Sweet and sour curry schnitzel

Ingredients for 4 servings:

• 4 turkey schnitzels
• 450 g apricot(s), sweetened, from the can
• 200 ml coconut milk
• 150 g crème fraîche
• 1 bunch of spring onions
• 1 onion(s)
• 1 tbsp butter
• 2 tbsp curry powder
• 100 ml sauce (Asian sweet and sour sauce)
• 100 g wild cranberries from the jar
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

easy and fast

Wash the schnitzels and pat dry. Drain the apricots in a sieve and collect the juice in a bowl. Set aside 8 halves and finely dice the rest. Dice the onion in the same way and slice the spring onions into thin rings. Heat the butter in a small saucepan, sauté the onions, and sprinkle with the curry powder. Don’t overheat, so the onions and curry powder don’t burn. Add the coconut milk and whisk in the crème fraîche. Add the diced apricots with a little apricot juice, as well as the spring onions. Finally, season the sauce with salt, pepper, and Asian sauce. Bring to a boil briefly, then simmer over low heat. Preheat the oven to 180°C (fan oven). Divide the turkey schnitzels into pieces and place them in a greased baking dish. Pour the sauce over the schnitzels and place an apricot half on top of each schnitzel. Fill the hollows of the apricot halves with the wild cranberries. Place the casserole dish on the middle rack of the oven and let it simmer for about 25 minutes. Serve with rice. I recommend a medium-dry wine.