Puszta escalope pan with tomato rice

Name: Puszta escalope pan with tomato rice
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 thick turkey escalopes (approx. 200 g each); 4 TABLESPOONS Ajvar (Paprika preparation; glass); 5 TABLESPOONS Roasted onions; 3 Onions; 1 yellow and red pepper; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Tomato paste; 500 g strained tomatoes (package); 100 g Whipped cream; 200 g Long grain rice; 200 g frozen peas; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp wooden skewers

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 thick turkey escalopes (approx. 200 g each)
4 TABLESPOONS Ajvar (Paprika preparation; glass)
5 TABLESPOONS Roasted onions
3 Onions
1 yellow and red pepper
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Tomato paste
500 g strained tomatoes (package)
100 g Whipped cream
200 g Long grain rice
200 g frozen peas
2 TABLESPOONS White wine vinegar
7-10 Tbsp wooden skewers

Directions

1
For the escalopes, wash the meat, dab dry and cut a pocket into each escalope. Coat the pockets with Ajvar and fill each with 1 tbsp. roasted onions. Cover with wooden skewers. Peel the onions.
2
Clean and wash the peppers. Cut the paprika and 2 onions into thin strips.
3
Heat 2 tablespoons of oil in a large pan with a lid. Sauté the escalopes in it from both sides. Season with salt and pepper and remove. Fry the onion and pepper strips in hot frying fat.
4
Stir in 1 tablespoon of tomato paste and sauté. Add the strained tomatoes and cream. Season with salt and pepper. Put the schnitzel on top. Cover and stew at low heat for about 20 minutes.
5
For the tomato rice, dice 1 onion. Heat 1 tablespoon of oil in a saucepan. Sauté diced onion in it. Add 2 tbsp. tomato paste and sauté briefly. Stir in rice, deglaze with 1⁄2 l water and season with salt.
6
Bring to the boil, cover and cook over a low heat for about 20 minutes. Add the frozen peas after about 15 minutes and cook them. Flavour rice with vinegar. Sprinkle cutlets with 1 tbsp. roasted onions. Arrange everything.