Lightning turkey escalope with carrots

Name: Lightning turkey escalope with carrots
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper; 1 Onion; 500 g Carrots; 200 g Basmati rice; 4 thin turkey escalopes (approx. 140 g each); 3 TABLESPOONS Oil; 150 ml Orange juice; 100 g Apricot Jam; 5 Stem(s) flat leaf parsley

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper
1 Onion
500 g Carrots
200 g Basmati rice
4 thin turkey escalopes (approx. 140 g each)
3 TABLESPOONS Oil
150 ml Orange juice
100 g Apricot Jam
5 Stem(s) flat leaf parsley

Directions

1
Boil 400 ml of salted water. Peel and chop onion. Peel and wash the carrots and cut into thin slices. Cook rice in water according to package instructions.
2
Wash the meat, dab dry, cut in half. Fry in hot oil for about 2 minutes on each side. Season with salt and pepper, take out. Sauté onion and carrots in hot frying fat. Stir in juice and jam, bring to the boil.
3
Place the schnitzel on top and simmer covered for about 5 minutes. Wash, chop and stir in parsley. Season to taste with salt and pepper. Arrange everything.