Turkey escalope in coconut breading with pineapple chutney and basmati rice
easy
60 mins
60 mins
Ingredients
- 1 small, ripe pineapple
- 3 Onions
- 2 TABLESPOONS + 100 ml sunflower oil
- 1 red chilli pepper
- 5 TABLESPOONS Balsamic vinegar
- 75 ml Pineapple or orange juice
- 5 TABLESPOONS Honey
- 200 g Basmati rice
- 7-10 Tbsp Salt
- 2 Turkey escalope (approx. 150 g each)
- 1 egg (size M)
- 40 g Coconut flake
- 10 g Breadcrumbs
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Flour
- 4-5 Stem(s) Parsley
- 7-10 Tbsp Cling film
Directions
- 1
Peel and quarter the pineapple and remove the stalk. Cut the flesh into small cubes. Peel and finely dice onions. Heat 2 tablespoons of oil in a saucepan. Fry the pineapple and onion cubes for about 4 minutes, stirring occasionally. Meanwhile clean and wash the chillies, cut them in half lengthwise and remove the seeds. Finely dice the pod. Add chilli, vinegar, juice and honey. Simmer the chutney for about 15 minutes
- 2
Prepare rice in boiling salted water according to package instructions. Wash the cutlets, dab dry, cut in half and beat 2-3 mm thin between 2 layers of foil. Beat the egg. Mix grated coconut and breadcrumbs. Season cutlets on both sides with salt and pepper. One after the other, turn first in flour, then egg and then in coconut breadcrumbs. Heat 100 ml oil in a large coated pan. Fry 2 escalopes one after the other for about 5 minutes on both sides until golden brown. Let them drip off briefly on kitchen paper. Wash parsley, shake dry and chop coarsely
- 3
Season chutney with pepper, stir in parsley. Arrange about half of the chutney and schnitzel on 4 plates. Add rice. Pour the rest of the chutney into a preserving jar, put it in the fridge and use it elsewhere within 2 weeks
Nutrition Facts
560 kcal
67 g
21 g
27 g
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