Turkey escalope with lemon and carrot vegetables

Name: Turkey escalope with lemon and carrot vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Carrots; 1 untreated lemon; 4 Turkey escalope (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Basmati wild rice mixture; 3 TABLESPOONS Olive oil; 100 ml Vegetable broth (instant)

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Carrots
1 untreated lemon
4 Turkey escalope (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Basmati wild rice mixture
3 TABLESPOONS Olive oil
100 ml Vegetable broth (instant)

Directions

1
Peel, clean and slice the carrots. Wash the lemon, grate it dry and use a zest ripper to remove strips from the lemon peel. Halve the lemon. Squeeze juice from one half of the lemon.
2
Cut the remaining half into columns. Wash the meat, dab dry and season with salt and pepper. Meanwhile, cook rice in boiling salted water according to package instructions. Heat 2 tablespoons of oil in a pan.
3
Fry the meat for approx. 4 minutes, turning. Take out, dissolve roasting set with 100 ml water and add to the meat. Keep warm. Heat 1 tablespoon of oil in the pan. Put lemon wedges briefly from both sides into the hot pan and take them out.
4
Braise the carrots in the pan for about 4 minutes. After 2 minutes add lemon juice, stock and peel. Season to taste with salt and pepper. Arrange rice, vegetables and turkey steaks on plates. Garnish with lemon wedges.