Turkey escalope Hawaii

Name: Turkey escalope Hawaii
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 7-10 Tbsp salt, white pepper, curry; 250 g Long grain rice; 1 red pepper; 30 g salted peanuts; 4 thicker turkey breast; 7-10 Tbsp (à ca. 150 g); 4 Slices (approx. 30 g each); 7-10 Tbsp cooked ham; 4 Slices (approx. 20 g each); 7-10 Tbsp medieval Gouda cheese; 2-3 TABLESPOONS Oil; 1 collar Spring onions; 4 Pineapple Rings (Tin)

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

7-10 Tbsp salt, white pepper, curry
250 g Long grain rice
1 red pepper
30 g salted peanuts
4 thicker turkey breast
7-10 Tbsp (à ca. 150 g)
4 Slices (approx. 30 g each)
7-10 Tbsp cooked ham
4 Slices (approx. 20 g each)
7-10 Tbsp medieval Gouda cheese
2-3 TABLESPOONS Oil
1 collar Spring onions
4 Pineapple Rings (Tin)

Directions

1
Bring 1/2 l salted water to the boil. Sprinkle with rice, cover and let it swell at low heat for about 20 minutes. Clean, wash and finely dice the peppers. Coarsely chop the nuts. Fold both into the rice about 3 minutes before the end of cooking time
2
Wash the cutlets and pat dry. Cut a deep pocket into each cutlet. Season inside with pepper. Fill with 1 slice each of ham and Gouda. Fry in hot oil for 4-5 minutes on each side
3
Onions clean, wash and, up to one, cut into pieces. Season schnitzel with salt and pepper, keep warm. Fry the onions and pineapple in frying fat for 3-4 minutes, turning, seasoning
4
Arrange schnitzel with spring onions and peanut rice. Cover with 1 pineapple slice each. Cut the remaining spring onion into thin rings and sprinkle on top
5
Drink: mineral water