Turkey schnitzel Bombay

Ingredients for 4 servings:

• 4 turkey schnitzels or pork schnitzels
• 1 egg(s)
• some water
• e.g. breadcrumbs
• salt and pepper
• e.g. oil or margarine for frying
• 1 m.-sized onion(s)
• 4 tbsp oil
• 1 tbsp flour
• 500 ml instant chicken broth
• 400 ml cream (UHT cream)
• 400 g fruits (cocktail fruits) from the can
• 4 tsp curry
• 1 tsp coriander
• 1 tsp ginger
• 1 tsp paprika powder, hot
• 1 tsp turmeric
• 1 pinch(s) cinnamon powder
• salt and pepper
• 500g basmati
• salt water
• possibly sauce thickener, light

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash the schnitzels and pat dry. Whisk the egg with a splash of water in a deep plate. Place the breadcrumbs on a large plate or in a shallow bowl. Season the schnitzels on both sides with salt and pepper and dip each side in the beaten egg. Then coat the schnitzels in the breadcrumbs until completely coated. Fry in plenty of oil or margarine until golden brown. Place the finished schnitzels on an ovenproof plate lined with kitchen paper and keep warm in the oven at 80°C. For the sauce, dice the onion and lightly fry in the oil. Add the flour and brown lightly (roux). Then deglaze with the chicken stock and stir until smooth. Add the cream and spices and bring back to a boil. Stir in the fruit and juice and simmer gently for about 15 minutes. Season to taste with salt and pepper and, if necessary, thicken with a light sauce thickener to the desired consistency. At the same time as the sauce, the rice should be prepared in salted water according to the package instructions.