Crispy Bollywood

Name: Crispy Bollywood
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Basmati rice; 7-10 Tbsp salt, pepper; 1 can(s) of 234 ml) Pineapple pieces; 2 Peppers (e.g. red and yellow); 1 big onion; 8 Stem/s Thyme; 500 g Turkey escalope; 100 g Cornflakes; 5 TABLESPOONS clarified butter; 1 TEASPOON Curry Powder; 100 g Whipped cream; 2 Eggs; 2 TABLESPOONS Flour

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

With a crispy coating of cornflakes and fruity curry cream vegetables

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Basmati rice
7-10 Tbsp salt, pepper
1 can(s) of 234 ml) Pineapple pieces
2 Peppers (e.g. red and yellow)
1 big onion
8 Stem/s Thyme
500 g Turkey escalope
100 g Cornflakes
5 TABLESPOONS clarified butter
1 TEASPOON Curry Powder
100 g Whipped cream
2 Eggs
2 TABLESPOONS Flour

Directions

1
Cook rice in boiling salted water according to package instructions. Drain the pineapple in a sieve, collecting the juice. Clean, wash and dice the peppers. Peel and roughly chop the onion. Wash thyme, shake dry, remove leaves from the stems. Wash the meat, dab dry and cut into 8 shreds. Crumble the cornflakes with your hands.
2
For the sauce, heat 1 tablespoon of clarified butter in a frying pan. Brown the onion and the paprika in it. Season with salt, pepper and thyme. Sprinkle with curry and sauté. Stir in cream, pineapple and 5 tbsp. pineapple juice. Bring everything to the boil and simmer for about 5 minutes.
3
For the schnitzel, whisk eggs in a deep plate. Season schnitzel with salt and pepper. Turn in flour, egg and cornflakes one after the other. Press the cornflakes together. Heat 4 tbsp. clarified butter in a large pan and fry the escalopes in it in portions on each side for about 3 minutes. Serve with rice and sauce.