Puszta escalope pan
very easy
50 mins
50 mins
Ingredients
- 4 thick turkey escalopes (approx. 200 g each)
- 4 TABLESPOONS Aiwar (spicy-hot spice paste)
- 5 TABLESPOONS Roasted onions
- 3 Onions
- 1 yellow + red pepper
- 3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 TABLESPOONS Tomato paste
- 500 g strained tomatoes
- 100 g Whipped cream
- 7-10 Tbsp Sugar
- 200 g Long grain rice
- 200 g frozen peas
- 1-2 TABLESPOONS White wine vinegar
- 4 Stem(s) Parsley
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash the schnitzel and dab dry. Cut a pocket into each schnitzel. Spread the inside of the pocket with aiwar, place roasted onions in it and pin it with wooden skewers. Peel onions, dice one finely and put aside. Cut the rest of the onions into strips. Clean and wash the bell peppers and cut them into strips as well
- 2
Heat 2 tablespoons of oil in a large frying pan and fry the escalopes on both sides. Take them out and season with salt and pepper. Fry the onion and pepper strips in the frying fat. Add 1 tbsp. tomato paste, sauté briefly. Add the strained tomatoes and cream. Season with salt, pepper and sugar. Place the schnitzel on top and braise covered over a mild heat for about 20 minutes
- 3
Heat 1 tablespoon of oil in a saucepan. Fry the diced onion in it. Add 2 tbsp. tomato paste, briefly sauté. Add rice, deglaze with 500 ml water and season with salt and sugar. Bring to the boil once, cover and cook over a mild heat for about 20 minutes. Add frozen peas about 6 minutes before the end of cooking time. Season to taste with vinegar. Wash parsley, shake dry and chop. Sprinkle 1 tbsp. roasted onions over the escalopes and serve with the rice
Nutrition Facts
700 kcal
64 g
24 g
59 g
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