Turkey escalope with coconut breading, curry mango sauce and rice
easy
30 mins
30 mins
Ingredients
- 1 Mango
- 3 TABLESPOONS Butter or margarine
- 2 TABLESPOONS Curry Powder
- 5-6 Tbsp Flour
- 100 ml Mango juice
- 100 ml Vegetable broth (instant)
- 100 ml Coconut milk
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Sugar
- 200 g Long grain rice
- 4 Turkey escalope (approx. 150 g each)
- 1-2 Eggs (size M)
- 50 g Breadcrumbs
- 50 g Coconut flake
- 2-3 TABLESPOONS Oil
- 7-10 Tbsp Coconut chips
- 7-10 Tbsp Grease
Directions
- 1
Cut the mango from the stone, peel the flesh. Cut half into small cubes. Cut the rest into slices and put aside for garnishing. Heat 2 tablespoons of fat in a saucepan. Sweat curry and 1-2 tbsp. flour in it.
- 2
Add mango juice, stock, coconut milk and mango cubes while stirring. Bring to the boil and simmer for 1-2 minutes. Season to taste with salt, pepper and sugar. Prepare rice in boiling salted water according to package instructions.
- 3
Meanwhile wash the meat and pat dry. Whisk the eggs in a deep plate. Halve the meat and possibly beat flat. Season on both sides with salt and pepper. Mix breadcrumbs and grated coconut.
- 4
Turn escalopes one after the other first in 4 tablespoons of flour, then in egg and finally in coconut breadcrumbs. Heat oil in a large pan, add meat and fry on each side for 3-5 minutes until golden brown. Drain rice and mix with 1 tablespoon of fat.
- 5
Grease 4 cups. Fill with rice, turn out on plates and garnish with coconut chips. Serve with schnitzel, mango slices and mango sauce. Add remaining sauce and rice.
Nutrition Facts
720 kcal
71 g
27 g
47 g
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