Turkey escalope with lightning rice pan

Name: Turkey escalope with lightning rice pan
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 glasses (320 ml each) Antipasti mix; 50 g Rocket; 4 Turkey escalope (approx. 180 g each); 3 TABLESPOONS Sunflower oil; 200 g Whipped cream; 100 ml Vegetable broth; 4 TABLESPOONS Ajvar (preparation of paprika); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 pck. (250 g each) Express Basmati rice; 2 TABLESPOONS deep-frozen finely chopped parsley

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

2 glasses (320 ml each) Antipasti mix
50 g Rocket
4 Turkey escalope (approx. 180 g each)
3 TABLESPOONS Sunflower oil
200 g Whipped cream
100 ml Vegetable broth
4 TABLESPOONS Ajvar (preparation of paprika)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 pck. (250 g each) Express Basmati rice
2 TABLESPOONS deep-frozen finely chopped parsley

Directions

1
Drain the anti-pasty vegetables well in a sieve. Clean the rocket, wash and shake dry.
2
Rinse meat cold and dab dry. Heat 2 tablespoons of oil in a large frying pan. Fry the meat for approx. 6 minutes, turning it over. Remove meat from the pan and keep warm. Pour cream and stock into the pan, bring to the boil. Let it boil for about 3 minutes at low heat. Season to taste with ajvar, salt and pepper.
3
Heat 1 tablespoon of oil in a second pan. Heat the vegetables in it for about 2 minutes. Prepare the rice according to the instructions on the packet. Mix rice and parsley into the vegetables. Remove the pan from the stove. Fold in the rocket except for a few leaves for garnishing. Arrange vegetable rice on plates. Arrange turkey escalopes and pour some sauce over them. Garnish with rocket leaves and sprinkle with coarse pepper. Add the rest of the sauce.