Turkey escalope with lemon carrots

Name: Turkey escalope with lemon carrots
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 400 g Carrots; 1 small onion; 1 Organic Lemon; 100 g Basmati wild rice mixture; 7-10 Tbsp salt, pepper, sugar; 2 Turkey escalope (approx. 150 g each); 1 tablespoon (10 g) Olive oil

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

400 g Carrots
1 small onion
1 Organic Lemon
100 g Basmati wild rice mixture
7-10 Tbsp salt, pepper, sugar
2 Turkey escalope (approx. 150 g each)
1 tablespoon (10 g) Olive oil

Directions

1
Peel, wash and thinly slice the carrots. Peel and finely chop the onion. Wash the lemon and grate dry. Peel or grate the skin with a pestle ripper in thin strips. Squeeze one half, cut the other half into slices.
2
Cover the rice and cook it in 200 ml boiling salted water for about 20 minutes. Wash and dry meat and fry in hot oil for 2-3 minutes on each side. Season with salt and pepper. Fry lemon wedges briefly in the frying fat.
3
Take everything out.
4
Steam onion and carrots in the frying fat for about 5 minutes. Add 100 ml water and lemon juice, bring to the boil. Add lemon strips. Season to taste with salt, pepper and sugar. Put the cutlets on the carrots and cook everything for 2-3 minutes.
5
Serve with the rice and garnish with lemon wedges.