Turkey escalope in a parmesan coat with tomatoes and

Name: Turkey escalope in a parmesan coat with tomatoes and
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 30 g rice mixture of long grain, wild rice and red Thai rice; 7-10 Tbsp Salt; 1 (approx. 100 g) escalope of turkey; 7-10 Tbsp Pepper; 10 g grated parmesan cheese; 1-2 TEASPOONS Oil; 1 (approx. 30 g) small onion; 2 Tomatoes (about 50 g each); 50 ml Vegetable broth (instant); 7-10 Tbsp Lemon Pepper; 7-10 Tbsp Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

30 g rice mixture of long grain, wild rice and red Thai rice
7-10 Tbsp Salt
1 (approx. 100 g) escalope of turkey
7-10 Tbsp Pepper
10 g grated parmesan cheese
1-2 TEASPOONS Oil
1 (approx. 30 g) small onion
2 Tomatoes (about 50 g each)
50 ml Vegetable broth (instant)
7-10 Tbsp Lemon Pepper
7-10 Tbsp Parsley

Directions

1
Put the rice in plenty of boiling salted water, cover and let it swell at low heat for about 20 minutes. Wash the meat, dab slightly dry and season with salt and pepper. Sprinkle with Parmesan cheese all around and press on.
2
Heat oil in a pan and fry the escalope in it at medium heat for 2-3 minutes on each side. Remove from the pan and keep warm. In the meantime peel onion and cut into rings. Wash, clean and quarter the tomatoes.
3
Sauté the onion in the frying fat. Add the tomatoes, steam briefly, deglaze with broth and braise over a low heat for about 3 minutes. Arrange rice, schnitzel and tomato vegetables on a plate. Sprinkle with lemon pepper and serve garnished with parsley as desired.