Turkey escalope with fruity paprika sauce

Name: Turkey escalope with fruity paprika sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 8 Stem(s) Thyme; 1 can(s) (234 ml) Pineapple pieces; 1 red and yellow pepper; 1 Onion; 5 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS Curry Powder; 150 g Whipped cream; 200 g Basmati Rice; 100 g Cornflakes; 2 Eggs (size M); 8 small turkey escalopes (approx. 60 g each); 2 TABLESPOONS Flour

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

8 Stem(s) Thyme
1 can(s) (234 ml) Pineapple pieces
1 red and yellow pepper
1 Onion
5 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS Curry Powder
150 g Whipped cream
200 g Basmati Rice
100 g Cornflakes
2 Eggs (size M)
8 small turkey escalopes (approx. 60 g each)
2 TABLESPOONS Flour

Directions

1
For the sauce, wash the thyme and shake dry. Remove leaves from the stems, except for a little to garnish. Place the pineapple in a sieve, collecting the juice. Clean, wash and chop the peppers.
2
Peel and finely chop the onion. Heat 1 tbsp. clarified butter and sauté onion, paprika and pineapple for approx. 4 minutes, season with salt, pepper and thyme. Dust with curry and deglaze with cream and 4 tbsp. pineapple juice, bring to the boil and simmer for approx. 5 minutes.
3
Keep the sauce warm.
4
Prepare rice in boiling salted water according to package instructions. Crumble cornflakes. Whisk eggs in a deep dish. Wash meat, dab dry and season with salt and pepper. Turn escalopes one after the other in flour, egg and cornflakes.
5
Press the cornflakes on it.
6
Heat 4 tablespoons of clarified butter in portions in a large pan and fry the escalopes for about 6 minutes while turning. Arrange rice, sauce and escalopes. Garnish with thyme.