John Myers
Contents
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Ingredients
for the rice
- 1 liter Water
- 3 Cardamom pods
- 3 Lemon
Turkey schnitzel and vitamin A sauce
- 4 Turkey schnitzel
- 600 g Carrots
- 2 Onions
- 2 tbsp Oil
- 100 g Apricot jam
- 150 ml Chicken bouillon
- 6 tbsp Orange juice
- Salt
- Ground white pepper
- 0,5 tsp Ground cumin
- 0,5 tsp Ground coriander
- 1 tsp Curry
- 1 tbsp Chopped parsley
Instructions
- Bring rice and water with lemon juice and cardamom capsules to a boil in a large saucepan. Let the rice boil for 10 minutes, then pour into a sieve and drain a little, put back in the saucepan and cover on the switched-off stove for another 10 minutes
- Peel the carrots and thinly slice or cut them.
- Peel and chop the onions.
- Heat the oil in a large pan, fry the turkey escalope in it for a few minutes on each side, depending on its thickness, remove and place warm on a plate in aluminum foil.
- Steam the carrots and onions in the frying fat for about 5 minutes. Add the chicken stock, apricot jam and orange juice and simmer for about another 5 minutes. Mix in the seasoning, parsley and arrange on plates with the rice and turkey escalope
Nutrition
Serving: 100gCalories: 54kcalCarbohydrates: 6.9gProtein: 0.4gFat: 2.7g
