Turkey cutlets with root vegetables in lemon sauce

Name: Turkey cutlets with root vegetables in lemon sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g Basmati rice; 7-10 Tbsp Salt; 400 g Turkey escalope; 2 (400 g) Leek sticks (leek); 200 g Carrots; 2 TABLESPOONS Oil; 250 ml Vegetable broth (instant); 7-10 Tbsp Lemon Pepper; 7-10 Tbsp grated rind of 1 untreated lemon; 100 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 1-2 TABLESPOONS Lemon juice

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g Basmati rice
7-10 Tbsp Salt
400 g Turkey escalope
2 (400 g) Leek sticks (leek)
200 g Carrots
2 TABLESPOONS Oil
250 ml Vegetable broth (instant)
7-10 Tbsp Lemon Pepper
7-10 Tbsp grated rind of 1 untreated lemon
100 g Whipped cream
1-2 TABLESPOONS sauce thickener
1-2 TABLESPOONS Lemon juice

Directions

1
Cook the rice in plenty of boiling salted water for about 20 minutes, drain. Meanwhile wash the meat, dab dry and cut into fine strips. Clean the leek and peel the carrots. Wash vegetables, cut into fine strips.
2
Heat the oil in a large frying pan and fry the meat for 6-8 minutes while turning. Add vegetable strips and steam briefly. Add 100 ml broth and reduce slightly over medium heat. Add rice and season to taste with salt and lemon pepper.
3
Bring the remaining stock, cream and lemon peel to the boil in a saucepan. Bind with sauce thickener. Season sauce with salt, lemon pepper and lemon juice. Arrange the shredded meat in portions on plates and pour the sauce over them.
4
Garnish as desired with lemon balm.