John Myers
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Turkey Schnitzel Filled with Vegetable Curry Rice
The perfect turkey schnitzel filled with vegetable curry rice recipe with a picture and simple step-by-step instructions.
for the turkey schnitzel
- 4 Turkey schnitzel
- 2 tbsp Oil
- 1 tsp Oil
- 350 g Frozen spinach leaves
- 1 Diced onion
- 50 ml Water
- 100 g Goat cream cheese
- Salt pepper
- 250 ml Chicken bouillon
for the rice
- 250 g Long grain rice
- 5 tbsp Oil
- 3 Carrots – thinly sliced
- 3 Fresh spring onions – cut into rings
- 1 Red chilli pepper – cut fine strips
- 100 ml Chicken stock
- 1 tsp Curry powder
- 0,5 tsp Ground turmeric spice
also
- Toothpick
- Heat oil in a saucepan and sauté onion cubes in it. Add the frozen spinach and the water and simmer until the spinach has thawed. Then pour into a sieve so that the liquid can run off (otherwise you and me feel that it turns into a mess in seconds because everything runs away …)
- Mix the spinach and cream cheese in a separate bowl.
- Pound the turkey schnitzel flat if necessary, season with salt and pepper and fill with the spinach mixture. Roll it up or fold it up as a packet and stick together with toothpicks.
- Heat 2 tablespoons of oil in a pan and sear the meat for 2 minutes on each side. Deglaze with the chicken stock. Cover and cook for 10-15 minutes, depending on how big the turkey escalope is.
- Prepare the rice according to the instructions on the packet and then pour it into a sieve. Heat 5 tablespoons of oil in a rice pot. Sauté carrot slices and spring onion rings in it for about 3 minutes. Add the chilli, mix in and then add the rice. Mix everything together. Pour in the chicken stock and simmer gently for 5 minutes. Season the whole thing with curry, turmeric, salt and pepper, mix well.
- Arrange the meat and rice on plates
- If you like, you can also serve a yoghurt dip: 200 g plain yoghurt, salt, pepper and a little 8K herbs
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